Sourdough Bread in a Pot
Prep time
Cook time
Total time
This is the easiest sourdough bread I've ever made.
Recipe type: Bread
Cuisine: Traditional
Serves: 6
  • 150g bouncy, ripe starter
  • 250g filtered water
  • 25g olive oil
  • 500g bakers’ flour
  • 10g fine sea salt
  1. Add the ingredients to a bowl and squish them between your fingers until there are no dry bits. Scrape your fingers, cover the bowl and leave for 30 minutes to get acquainted.
  2. Scrape the dough onto a lightly oiled bench and knead for a minute or so until the dough is smooth.
  3. Place in an oiled bowl, cover and leave to rise for several hours until doubled in size.
  4. Once doubled in size, again scrape onto a lightly oiled bench and that should deflate the dough.
  5. Shape into a round ball by folding the edges into the middle. See video
  6. Place a piece of baking paper on a baking tray and place the ball of dough on the paper. Spray a piece of cling film with oil and snugly cover the ball of dough to prevent the dough getting a tough skin.
  7. Leave to rise to nearly double.
  8. Preheat oven to maximum when the dough has risen to nearly double in size.
  9. When oven is hot, remove the cling film and slash the top of the bread with a serrated knife. Just go crazy, slash, slash, slash. It will give your bread personality.
  10. Spray the bread with a little water and place the bread in the oven. Immediately drop the temperature to 220C with fan and bake for 20 minutes.
  11. Reduce the oven temperature to 175C and bake for a further 20-30 minutes or until the bottom of the loaf sounds like a drum when you thump it. Mine took exactly 20 minutes.
  12. The crust will be quite dark brown. If you have any question about doneness, put it back in the oven for another 10 minutes. Don't cut until fully cool (as if)
To use the pot method, grease an ovenproof pot with shortening and after the first rise, shape the loaf and put in the bottom of the pot. Cover with plastic wrap until the bread has doubled in size.

Preheat oven as in the recipe.

Once the oven is at temperature, slash the bread using a serrated knife, spray with some water and put the cover on the pot. Into the oven for 20 minutes. Lower the temperature to 220C.

After 20 minutes lower the temperature to 175C for a further 20-30 minutes.
Recipe by Orgasmic Chef at