- September 2019
- Makes 1 loaf (about 10 slices)
- Hands-on time 15 min, oven time 1 hour 5-20 min, plus overnight rising and proving
If you’re a bread-making newbie, we’d like to introduce you to this no-knead version which, thanks to a long, slow rise, is packed with flavour, yet takes only 15 minutes to prepare.
If you fancy broadening your bread-making skills, have a go at this sourdough recipe.
- 2.9g (0.5g saturated)
- 38.5g (0.3g sugars)
Use fresh yeast if you prefer. Here’s how: dissolve 15g in a small cupful of the 350ml warm water (careful it’s not too hot or the yeast will die) before adding to the flour in step 1. If you know you won’t get through the whole loaf, freeze slices in a food bag for up to 3 months and toast straight from the freezer
The loaf is made best on the day it’s made but is wonderful toasted the next day.
The long, slow rise gives the bread an open texture and developed flavour, without the need to work the dough.
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