This is based on my cheat’s sourdough recipe and proves to be such a versatile loaf. I’ve decided to add seeds – you can’t whack seedy bread – and rosemary for flavour. There’s no reason though why you couldn’t improvise and add whatever herb – and seeds – you like.
The recipe is genius. I found it in a special bread issue of Good Food magazine and although they don’t always deliver there, this one is tops. Easy too, you set up your starter with minimum fuss and effort about 24 hours before you want to make the bread – Friday morning at mine, I always, always bake my bread on Saturdays: ready for Saturday lunch, still fresh for a Sunday breakfast. It ferments happily without any feeding, gets mixed with more flour, water and yeast and hey presto! Sourdough – almost. The taste beats no knead. The texture is fantastic every time. If you have a clay cloche or a cast iron casserole – a no brainer and will come out crusty as anything and nice and chewy inside.