Rustic No-Knead Bread

Forgot to add that I used sourdough starter instead of instant yeast

Hello Minerva! Oh it's not a silly question at all 🤗 the dough is meant to rest covered at room temperature overnight, rather than in the fridge. Since you’ve swapped the instant yeast for sourdough starter, though, the fermentation time may be different. We'd recommend keeping an eye on the dough and letting it rise until it’s noticeably puffy and has increased in size before moving on to the next step 🫶

Woohoo! Such a big compliment as well, Debbiejo, thank you 🤗

I tried baking it in a stainless steel pot that could go into the oven and it worked

What kind of pot was it? Does it had a lid?

Ooou we’ve not tried this before, Sofia, although appreciate the question so much! 🤗 we would recommend whatever pot you use is oven-safe and has a lid, since the covered pot helps create the steam needed for the lovely crust. Savvas, we’d love to to hear more about the pot you used, if you don’t mind sharing 🥖👀

This is the pot I used. It’s a sauce pan:

Thanks so much for the insight, Savvas! We had to remove the link for security reasons, as we’re not able to allow links here ☺️ But in case it’s helpful to anyone, it was the IKEA 365+ Saucepan with lid, stainless steel, 2.0 L 🤗

Heyy Sarah ☺️ we haven't tried it ourselves, so we can't say for certain. Baking is a bit of a science, and we suspect the loaf will turn out denser and a bit less airy! If you're up for experimenting, a mix of gluten-free flours typically works better than using just one gluten-free flour on its own (such as Bob's Red Mill GF flour blends).

In the meantime, we'll add gluten-free breads to our list of future recipe ideas to explore 🫶

Thank you!
I would be so glad if you have gluten-free bread recipes!

Ooouu love this idea, Eva! Thanks for the request 🥖

Heyy Savvas, hmm you could experiment with rye flour! Rye has less gluten than bread flour, so the loaf will likely turn out denser and a bit less airy.

We’d recommend starting by replacing only part of the bread flour (for example, 25 to 50%) rather than all of it for the best texture and to see how the recipe turns out. You may also need a touch more flour if the dough feels extra wet. Let us know if you give it a try 🤗

Thank youu so much for the ideas! I will give it a try and let you know for sure

Hiii SD, we haven’t made bread in an air fryer before, so we can’t say for sure how it would turn out 😊 if your air fryer has a baking function, it could be fun to experiment with though!

We'd recommend lowering the temperature a little since air fryers tend to run hotter than conventional ovens, and keeping an eye on the top so it doesn’t brown too quickly. Using a small oven-safe dish with a lid (if it fits) might also help recreate that nice crusty bakery-style texture. Let us know if you test it out 🫶