No-knead sourdough bread
1 full cup of flour
½ teaspoon of salt
½ cup of sourdough (recipe)
½ cup of lukewarm water
2 tablespoons of rapeseed oil (or other)
Sift the flour into a deep bowl. Sprinkle the salt over and stir to distribute evenly. Make a well and pour in the oil, sourdough and water. Work with a wooden spoon until you get a smooth paste of medium thickness. Cover the bowl with a piece of cling film and a clean tea towel. Let stand in a warm place to rise quietly. Allow 5 to 6 hours or just leave it overnight, preparing the dough the night before.
Cover the work surface with a sheet of baking paper and sprinkle with flour. Oil your hands and pop the dough onto the paper. Then in just a few quick gestures shape it into a ball of bread. Transfer the bread with the baking paper to a large baking dish.
Bake the sourdough bread in a preheated oven at 180°C until golden brown. Let cool on a wire rack.