No knead bread in a conventional oven is cooked in a Dutch oven or a casserole dish with a tight-fitting lid but in my Aga, I found that I got a better result if I cooked my bread in the Aga cake baker. This is a large aluminium lidded pot with trivet inside that a cake tin rests on. The hot air circulates around the tin to cook the cake but keeps the temperature at a lower level than it would be just in the oven.
At last! A few changes to the US recipe, a few versions of the sourdough starter, a change to how I was cooking the bread - and I'm now producing consistently tasty sourdough loaves in my Aga!
I thought I'd share my technique so that anyone else wanting to cook sourdough in an Aga might find it easier than I did to get started. It's really not that hard, but from the problems I've had, you could be forgiven for thinking so.
Right, so here we go...