Iron Chef Shellie

Adrian Richardson’s No Knead Sourdough

“Not sure why it's called a sourdough, but you will need yeast, flour, water and salt to make this bread happen, and that's all!”

Adrian Richardson No Knead Sourdough
Adrian Richardson’s No Knead Sourdough

Adrian Richardson’s No Knead Sourdough

I posted a couple of pictures of my results of this recipe and you guys went bonkers for it! I thought I’d share it on here too so it was easy for everyone to find. 

Now I’m not sure why sourdough is in the name, when there is no starter, levain, or float tests to be done here. You do need yeast for this bread to happen. It is much easier than sourdough as you combine the four ingredients in a bowl, cover and leave overnight. I’ve currently got my oven preheating to make another loaf. 

So, as long as you can find yourself some flour and yeast in these times, you’ll be able to make these quick and easy bread! 

We enjoyed ours warm, lashings of butter, sliced heritage ham from J&R Forster Meats, a sharp cheddar and pickles. Simple but moorish. 

Adrian Richardson No Knead Sourdough
Adrian Richardson No Knead Sourdough Adrian Richardson No Knead Sourdough

Adrian Richardson’s No Knead Sourdough
(added notes by yours truly)

3 cups plain flour
1 ½ cups warm water
1 teaspoon dried yeast
1 ½ teaspoon salt

1. In a large bowl, mix together all the ingredients. The dough will seem a little wet, this is exactly what you want. Cover the bowl with cling film, shower cap or reusable cover 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. The longer the proofing the larger and lighter the loaf will be.

2. After 10 to 18 hours, you will need a large heavy pot with a tight fitting lid, Dutch oven or Le Creuset pots are perfect. Preheat your oven at 220°C (200°C fan-forced) with the pot and lid in the oven for 25 minutes. 

3. When the pot and oven are hot, 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. I like to give my loafs a slash with a sharp blade to get the sourdough “ear”.

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. Don’t be scared to leave it in there longer, the darker the crust, the more flavour. 

4. Remove the loaf from pot and cool on a wire rack for 30 minutes. Smear with lashings of butter and enjoy!


Update: Today’s loaf below!

Adrian Richardson No Knead Sourdough - 6545JR Forster Meats_Beef Hanger Steak - 0731 2

Like Like can lead to Love...

Adrian Richardson’s No Knead Sourdough

Also Recommended


4 comments on “Adrian Richardson’s No Knead Sourdough
  1. Angela - April 25, 2020 at 1:38 pm

    I might be the only person in Australia without cast iron pot. I have so many but when we down-sized to a smaller house they ere al sent to Lifeline! Bad error of judgement on my part.
    Could you please tell me what I can use instead?
    Thank you,
    PS the photos and post make it irresistible to NOT bake this.
    Loved the simplicity of your post. Well done!

  2. Emanuela - April 26, 2020 at 9:34 am

    I am trying this immediately!!!!! Lots of love x


Leave a Reply

Your email address will not be published. Required fields are marked *

Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

Find out more about Shellie

Subscribe to the Email List

Copyright Please

All images and content on this site are protected by copyright. Written permission is required from the author if you wish to use any material anywhere on this website. Please be nice, please respect my creative work and hard work.
© 2015 Shellie Froidevaux.