No-Knead Sourdough Bread Recipe
Visit any café in Australia for breakfast or brunch and chances are that they're serving sourdough. Like Avo Smash, sourdough is synonymous with Australian breakfasts that it is a staple on any menu.
This sourdough recipe is great as it's relatively simple and isn't labour intensive or needs a stand mixer because it doesn't require kneading of any sort. For those of you with a
cast iron casserole, you already understand its brilliance in cooking and baking all sorts of delicious meals and thankfully they are great for baking this sourdough bread recipe too!
For those of you who love a very crusty loaf, we recommend you preheat the casserole first so that you can achieve a more crispy crust on your sourdough loaf later on.
Ingredients:
- 3 cups plain flour
- 1 ½ cups warm water
- 1 teaspoon dried yeast
- 1 ½ teaspoon salt
Method:
Step 1:
In a large
mixing bowl mix the ingredients together. The dough will seem a little wet and this is exactly how you want it to be. Cover the bowl with cling film and leave to prove on the bench for 10 to 18 hours. The dough will double in size and will still seem to be wet. Don't worry about it, it is good.
Step 2:
After 10 to 18 hours, scrape your dough out onto a well-floured bench, dust with more flour and form into a ball shape. The dough will seem very soft and sticky, that’s why you need plenty of flour.
Step 3:
To bake this sourdough, you will need a large heavy pot with a tight-fitting lid. We recommend using a
Le Creuset Casserole or French Over for best results. Preheat your oven to 220°C with the pot and lid in the oven for 25 minutes.
Remove the hot pot from the oven, place the dough into the pot, put the lid on and put back in the oven to bake for 30 minutes. After 30 minutes, remove the lid and cook for a further 15 to 20 minutes until the dough is coloured.
Step 4:
Once baked, remove the loaf and cool on a wire rack for 30 minutes.
Smear with lashings of butter and enjoy!
Note:
If you do not own a cast-iron casserole, any large heavy oven-safe pot with a tight-fitting lid will be a great alternative. This foolproof recipe ensures that your sourdough bread will come out fresh, crusty and chewy in all the right places.
Recipe source: Food on Tap
Next Read: Baked Camembert Buns in a Le Creuset Skillet
