AKA No Knead or Country Bread
I’ve put the list of ingredients here but it is probably easier to follow the video at the bottom for the method!
Flour (3 cups)
375ml Tepid Water (1½ cups)
1½ tsp salt
½ tsp Dried Yeast
Place all the ingredients in a bowl and mix gently. The mix should look like a shaggy untidy mess of a dough
Cover the bowl with cling film or a damp tea and leave for 12-24 hours at room temperature
NOTE You can shorten the prove by using HOT water from the tap in which case the dough will rise in 3 hours
When ready to make the bread place the Dutch oven/casserole pot into a cold oven, turn the oven on and set to HOT: 210°C fan, 230°C conventional, 450°F, Gas mark 8. This will take 30 minutes or so to heat up giving you time for the next step
Tip the dough out onto a floured surface and pull one side of the ball into the centre of the ball. Twist the ball ¼ of a turn and pull the side into the centre, twist the ball ¼ of a turn and pull the side into the centre and finally twist the ball ¼ of a turn and pull the side into the centre.
Place the dough ball on a baking parchment sheet and place the sheet into the bowl. Cover with a tea towel until the oven is ready.
Be careful everything is bloody HOT!!!!
Wearing oven gloves remove the heated pot from the oven, remove the lid, place the parchment sheet with the ball of dough straight into the pot, replace the lid and return the pot to the oven
Bake for 30 minutes.
After 30 minutes remove the pot lid and bake for a further 10-20 minutes until the crust is as brown & crispy as you want it.
THE LOAF AND EAT IT
Remove the pot from the oven.
Remove the loaf from the pot and set it on a wire rack to cool. This allows the steam to escape.