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Adrian Richardson’s sourdough bread

Posted by: Adrian Richardson | 25 September, 2012 - 12:18 PM
adrian richardson sourdough bread

We've had plenty of calls regarding Adrian Richardson's mouth-watering sourdough bread recipe. Give this recipe a go and let us know how your sourdough bread turns out!

Step 1

In a large bowl, mix together:
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.

Image

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, proceed to Step 3.

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 well 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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Blog comments Your Say

  • Wow
    I have tried three times to make sourdough with a starter every one a disaster!
    Thanks so much easy and delicious!
    Cheers
    Mat

    Mathew Richards Saturday 19 January, 2013 - 2:00 PM
  • It might be interpteted as glorified domestic damper with controled temperature instructions. I made it twice to make sure it wasn't a fluke. Am going to try and make a few and see how they freeze, defrost and taste. Fresh is easy as, and unbelievable!

    Frank Richings Thursday 3 January, 2013 - 8:25 PM
  • finally made your sour dough bread best ever in simplicity and taste as a chef you have got to be my favourite thank you

    Christine Wilkinson Monday 15 October, 2012 - 8:41 PM
  • Wow, just made the other version with bread flour and wholemeal flour. Gorgeous.
    No more kneading for me.

    Lynn Fisher Thursday 11 October, 2012 - 12:45 PM
  • Made basic Bread recipe, wonderful.
    Now trying mixture multi grain bread flour and wholemeal flour. Let you know how it goes.

    Lynn Fisher Thursday 11 October, 2012 - 11:21 AM
  • can this bread be made gluten free for all us coeliac's

    Anne Tuesday 9 October, 2012 - 5:25 PM

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