NO-KNEAD SOURDOUGH.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

This recipe works best with an unfed starter (i.e., a starter that has sat in the 160 starter (5.6oz) ideally flat unfed starter i.e. starter that has been sat in your fridge for at least 3 days) fridge for 2-4 days METHOD 1. Mix your starter, water, flour, and salt together. 2. Cover with cling film or a damp tea towel 3. Leave to bulk ferment in a warm spot until doubled in size.This can take anywhere between 3-12 hours. Dont touch it, let it sit, and grow. I often mix before I go to bed and leave it rise on the counter overnight. 3. Shape it - tip onto a work surface, stretch it, criss cross, fold it, and roll it to create a boule shape. Tip - wet your hands to help with shaping. DO NOT discard any dough down drain as when dry, it's like cement & will clog your drains! 4. CHoose a bowl that is high sided & approx the size of your boule, line it with a dry teatowel, sprinkle the teatowel with flour (ideally rice flour is best) & reverse flop boule inside (with the knitted folds on top). 5. Sprinkle more flour on top, cover & put in the fridge for atLEAST 1 hour, ideally overnight). 6. Gently flop out onto nonstick baking paper (knitted side down), score, or snip top with scissors 7. lift the paper & boule into a COLD large cast iron pan with a lid (or any saucepan with lid that can go in the oven). Place it into a COLD oven and turn it to 230C for 1 hour. 8. After an hour, remove the lid. If not brown, reduce the temp by 10C & leave in the oven for 5-10mins until golden.