Richo’s recipe is back for another week, and this week is a sourdough bread with a twist.

See the recipe below:

Richo’s no-knead Sourdough bread

Step 1

In a large bowl, mix together below:

3 cups plain flour

1 ½ cups warm water

1 teaspoon dried yeast

1 ½ teaspoon salt

The dough will seem a little wet, this is exactly what you want. Cover the bowl with cling film and leave to prove on the bench for 10 to 18 hours.

The dough will double in size and seem to be very wet, this is good.

Step 2

After 10 to 18 hours, you will need a large heavy pot with a tight fitting lid, Dutch oven or Le Creuset pot are perfect. Preheat your oven at 220°C with the pot and lid in the oven for 25 minutes.

When the pot and oven are hot.

Step 3

Scrape your dough out onto a well-floured bench, dust with more flour and form into a ball shape. The dough will seem very soft and sticky, that’s why you need plenty of flour.
Remove the hot pot from the oven, place the dough into the pot, put the lid on and put back in the oven for 30 minutes.

After 30 minutes remove the lid and cook for a further 15 to 20 minutes until the dough is coloured.

Step 4

Remove the loaf from pot and cool on a wire rack for 30 minutes

Smear with lashings of butter and enjoy!

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