Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

No-knead sourdough pot bread

European 20 Mins Prep · 90 Mins Cook

In a large bowl combine the water, flour, salt and sourdough starter. There’s no need to knead, just make sure everything has been completely mixed together. Cover with cling film and allow to rise in the refrigerator overnight. (It can be stored in the refrigerator for up to 2 weeks and baked as you need).
Take the dough out of the bowl and loosely form into a ball on a piece of baking paper (it will be wet and sticky, but this is how it should be). Allow the dough to rise, loosely covered with cling film for 45 minutes.
Meanwhile, preheat the oven to 220°C, gas mark 7. Preheat a cast-iron pot with a tight-fitting lid in the oven at the same time.
Using a sharp knife, score the surface of the dough then place in the preheated cast-iron pot with the baking paper at the bottom. Add 2-3 cubes of ice. Replace the lid and bake for 20 minutes. Remove the lid and bake for a further 50 minutes to 1 hour until a deep caramel-coloured crust has formed. The bread should sound hollow when tapped. Allow to cool on a cooling rack completely before flipping the bread out.
Serve with the butter.