Over the years, I’ve developed a method of making sourdough loaves that works for me and fits comfortably with my routines.

I’ve made 2 white loaves, both according to your recipe and instructions on cooking both have been very doughy when cooked! I’m currently half way through making your beautiful spiced chai fruit sourdough and so far I’m very happy with how things are developing.

Bake the bread at 200 degrees Celsius (no fan) for 40 minutes. This will help to get the holey structure but I find that the simple folding done to shape the loaf is usually sufficient. Slash the top, replace the lid and put into the oven. You can vary your no-knead sourdough by using different flours such as wholemeal, spelt, rye, malted grains or any combination of these.

Thank you. I also turn the oven down if the outside is getting too brown before the bread is cooked through. It now works a treat everytime. It’s at this point you can stretch (rather than knead) the dough by flattening it out then folding into thirds a couple of times.

It’s unique because it does not require commercial yeast in order to rise. From what I’ve been reading I think the higher the hydration the wetter the dough is which for a simple homebaker like myself it’s too hard to handle. You’re right that oven temperature can be another variable in getting the loaf absolutely right for your particular conditions.

If we’re not eating the bread that day or the next, when cold I cover it with a tea towel, leave until morning and, to avoid any wasted bread, slice and freeze it.

Incidentally, my overnight, no-knead method also works for a crusty loaf made with yeast instead of sourdough starter.

I found I got excellent results with Lynne’s recipe when I cooked the bread for longer and at a higher temp – 240 degrees for an hour with the lid on. I think there are so many variables when making any bread (your room temperature, liveliness or not of starter or age of yeast, types of flour etc.

Hope you like the spiced fruit sourdough! After 30 minutes, remove the lid, reduce the oven temperature to 375 F, and continue baking until the bread is nicely browned and cooked through.

It’s not as good as the Le Creuset (you can perhaps see from the image below that some of the outside enamel is wearing off). Place the French oven in the oven as it preheats. The bread was soft with only a hint of sourdough flavor and crispy on the outside. But the joy of this method is that timings are not critical.

If it comes back very quickly, it’s not ready. If the starter has been stored in the fridge for a while, than I’ll need to plan the loaf a few days ahead. Free salt and pepper mill set with $300 purchase available August 24 – September 30, or while supplies last.

Unfortunately there are so many local variables in making sourdough that it’s hard to pin down why one person can follow a recipe and get great results and someone else not so much! Put the flour in a large bowl and stir in the salt.

I ask because the obvious culprit would be a starter that just isn’t lively enough to get the dough to rise.

Cover the bowl and leave overnight or 12-16 hours. Thanks so much for your kind feedback, John!

As you’ve found, it’s easy to fit around individual circumstances & lifestyle – I often pop the dough in the fridge if I suddenly find I need to get on with something else & then come back to it when I’m ready.

I leave it to bake for a further 10-20 minutes depending on the bread.

I slash the top with a lame or grignette blade, put the lid back on and place in the oven. Just bring the dough back to room temperature before you continue. But it does the job until I get around to investing in another Le Creuset. That way we always have good bread to hand. Covering the bowl with a tea towel, large plate or cling film, I leave the dough on the kitchen worktop overnight, for a total of 12-16 hours.

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For the final 30 minutes of proving time, I switch on my oven to its highest setting. Thanks again!

If it wasn’t, I wouldn’t have even attempted it. Like most of my cooking, I make my bread mainly by experience and ‘feel’ rather than considering things like hydration which, to be honest, I’ve never really got my head around. Overnight, no-knead sourdough. when you come home from work), then you can even do some of this initial rise in the fridge. Is it nice and bubbly before you use it and is the dough nicely risen in the morning after the overnight rise? Doughy bread might also suggest not enough liquid was added.

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