No Knead Sourdough


  • 400g White Bread Flour
  • ¼ Tsp (or 1g) Instant Yeast
  • 10g Salt
  • 330ml (or 1⅓ cups) Water


  1. Mix the dry ingredients together
  2. Add water and mix using a spoon until dough comes together
  3. Cover the bowl with plastic and let it rest for 12-24 hours in a warm spot (for ultimate results leave even longer!)
  4. After resting period, place the dough on a floured surface and fold the edges over into the centre to shape a ball
  5. Place the dough ball on a piece of baking paper and cover with a floured cloth. Leave to rest for 30 minutes
  6. Heat the oven to the max, and place a cast iron pot inside for at least 30min
  7. Score the top of the dough ball with a knife/blade to create a pretty patern
  8. Remove the piping hot pot out of the oven and place the dough inside.
  9. Mist the dough with water and place the lid back on the pot. Bake for 30 to 45 minutes
  10. You’ll know that the bread is ready when it is golden brown, and has a hollow sound when knocked 