No Knead Sourdough by Bread Ahead

"At Bread Ahead, we believe everyone can fit great bread making into their lives. This no knead sourdough recipe is perfect no matter how busy a schedule you have, and it produces an amazing loaf.", @breadaheadbakery

Equipment: Crane C1 Casserole


Makes 1KG loaf

  • 500g strong white bread flour, plus extra for dusting
  • 150g rye starter
  • 350g water
  • 11g fine sea salt
  • semolina, for dusting 


DAY 1: Place the flour and salt in a large mixing bowl. In another bowl, add the starter to the water and mix. Make a well in the centre of the flour and pour in the liquid, gently bring the dough together. Cover and leave at room temperature for 2 hours.

Cover your dough and place in the fridge for 12–24 hours.

DAY 2: Take your dough from the fridge and uncover. It will be a lot firmer now and will be starting to resemble a fully mixed dough. You now need to give your dough a fold;

First, pick up the top two corners and pull up, stretching the dough upwards, then fold over to the opposite side (the first corners should meet the opposite two corners).

Next, pick up the bottom two corners and again pull up, stretching the dough up and over, and fold to the opposite side. Repeat for the left- and right-hand sides, then flip the whole of your dough over, so that the bottom becomes the top.

This will start to develop the gluten, reactivate the yeast and put air pockets into the dough. Rest it for half an hour, then give it another fold. Rest for another half hour, then take your dough out of the bowl and give it a gentle pre-shape. Cover and leave for 10 minutes.

Heavily dust your proving basket with flour, then shape your dough into a nice tight round by bringing the outside edges of your hands together (palms facing up) underneath the loaf as you turn it on your work surface. This will create good tension in the loaf. Place the dough upside down in the proving basket and leave to prove for 1-2 hours at room temperature.

Preheat your oven to 250°C/fan 230°C/gas 10. Once your oven is ready, put the Crane C1 Casserole (cast-iron) in it to heat through.

Sprinkle the loaf with semolina and gently place top side down in the Crane C1. Using a razor blade, cut two slashes in the dough. Put the lid on, place in the oven and bake for 25 minutes, then remove the lid and bake for a further 12-15 minutes. Take the Crane C1 out and very carefully remove the loaf, then put it back directly on the oven shelf, bake for a further 10 minutes, depending on how much singe you like.

Once baked, place on a rack to cool. Head over to Bread Ahead to discover more., @breadaheadbakery


Photos ©Bread Ahead