Recipes

An everyday loaf you can actually keep up with

19 July 2026 · 8 min read

A forgiving overnight dough for weekday bread, baked in a casserole dish for a proper crust.

Mix 500g flour, 350g water, 100g active starter and 10g salt in the evening. Fold three times over two hours, then refrigerate overnight.

In the morning, shape and prove for an hour while a cast iron casserole heats at 240°C.

Bake covered for 25 minutes, then uncovered for 20. Cool on a rack for an hour before cutting.