No knead sourdough bread making

It does take time and practice, but with no knead sourdough bread, the results are worth it!

Ingredients:

• 10g salt
• 250ml water
• 170g sourdough starter (has spent 5 hrs before being fed, warming up and activating)
• 10g olive oil
• 420g plain baker’s flour
• 100g wholemeal flour (520g flour all up)

Method:

1. Mix all ingredients until combined and sticky. Cover with a wet tea towel and let sit to combine.
2. Mix and stretch every now and then over a couple of hours. As it ferments it becomes more elastic.
3. Set aside to rise overnight 10-12 hours depending on temperature.
4. When risen turn out and shape into loaf. Circular loaves are easiest.
5. Cover with plastic bag and let prove (second rise) for a few hours. Put it in the fridge if you need to slow things down.
6. When second rise is done put into a covered dutch oven and put it in the actual oven as hot as your oven will go (260 c here).
7. Bake for 28 min removing the lid for the last few minutes to finish the colour.
8. Let cool at least an hour before trying to slice.