No-starter Sourdough
“Okay, so its not strictly sourdough, but it is damn tasty.”
— Kit Delamain


Serves 1


Step 1

In a bowl mix the flours, yeast and salt, careful not sprinkle the salt on the yeast. Make a well and add 350ml of water

Step 2

Once you have a combined, wet dough, cover with a wet cloth or clingfilm for 8-12 hours (I either do this overnight and bake the next day, or in the morning and leave while at work)

Step 3

Once risen, start folding; with wet fingers, lift from the middle till free of the bowl, then place down with ends tucked under, then turn and repeat

Step 4

Do this 3-4 times total, leaving 20 minutes between each fold

Step 5

Once supple and bubbly, turn out onto an unfloured surface; gradually stretch over the worktop till flat and even, then sprinkle over the walnuts

Step 6

Fold back up into a tight ball, then lightly flour and create a tight surface by connecting your hands behind the ball and pulling towards you. Only do this 3-4 times or you will ruin the gluten structure of the bread, and it will collapse

Step 7

Place in a floured bowl, and leave to rise. Meanwhile turn your oven to maximum heat, and place in a dutch over, crock pot or any other deep, oven-proof, metal pot

Step 8

After an hour, turn the risen dough out onto a lightly floured surface, get out your dutch-oven, and gently place in the dough. Score a deep line on the side of it, then place on the lid, and put in the oven for 25 minutes

Step 9

After 25 minutes, take off the lid, and let the bread cook till brown on top, generally 10 more minutes. Leave to cool completely before slicing open and devouring
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