No-knead sourdough loaf

Let no-one tell you that making your own bread requires some kind of talent or special culinary gift. With just a little patience (the resting time is long, but it gives this bread its lovely flavour), a chewy and tasty sourdough will be yours with barely any kneading.

MAKES 1 LOAF

PREPARATION TIME: 15 MINUTES

PLUS RESTING TIME

COOKING TIME: ABOUT 45 MINUTES

250g (9oz) strong wholemeal (whole-wheat) bread flour, plus extra for dusting

250g (9oz) strong white bread flour

¼ teaspoon instant dried yeast

1½ teaspoons salt

375ml (13floz) warm water

sunflower oil, for oiling

Combine all the dry ingredients in a large bowl and add the water, stirring with a wooden spoon and then with your hands, to form a very soft, sticky dough. It will look ‘shaggy’ but you don’t need to over-mix it. Cover the bowl with plastic wrap and leave in a warm place for 15–18 hours.

Lightly flour a work surface and flour your hands – just a little is needed. Fold the dough over on itself, cover with oiled plastic wrap and leave for 15 minutes.

Again using minimal flour on your hands and work surface, shape the dough into a ball and slide it onto a sheet of baking paper sprinkled with wholemeal flour. Cover with a clean tea towel and leave for 2 hours until doubled in size.

Before the dough has finished rising, place a large, lidded casserole in the oven and preheat to 220°C (425°F/Gas 7). When the oven is ready, carefully take the hot casserole out, place the dough inside, and replace the lid. Return to the oven for 30 minutes, then remove the lid and cook for a further 15 minutes or so until the bread is golden on top. Tip out of the casserole and cool on a wire rack.