This unusual loaf is made with porridge left over from breakfast time, and is inspired by a recipe from food writer Claire Thomson, author of The Art Of The Larder. It has a moist texture and crunchy crust, and makes fantastic toast. There’s no need for the usual 10 minutes or so of kneading to develop the gluten; instead, the dough is mixed and left to stand. While it rests, the enzymes develop the gluten – less effort for a better structure and flavour!
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
The loaf stays fresh for 2-3 days, or can be used for toast for up to 5 days after baking. It also freezes well, sliced.
Cooking Without A Net: Baking Class: Artisan Sourdough No Knead Bread
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