- 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)
- 500g strong plain white bread flour, plus extra to dust
- 7g dried active yeast
- 2 tbsp olive oil, plus extra for oiling
- 1 tsp fine sea salt
- Sea salt flakes to sprinkle
You’ll also need…
- Large, cast-iron, ovenproof casserole with a lid
- The day before you want to serve the bread, mix the flour, yeast, olive oil and fine salt in a large mixing bowl. Pour in 350ml lukewarm water and bring together with a dinner knife to form a rough, scraggy dough. Cover the bowl with lightly oiled cling film and set aside in a warm place to rise for at least 14 hours overnight.
- The next day, use floured hands to push the risen dough down in the bowl and knock it back (to remove any large air pockets). Lift the dough onto a sheet of non-stick baking paper and shape into a smooth ball, pulling the sides of the dough down and tucking underneath to stretch the top of the dough ball. Sprinkle with some sea salt flakes and a little extra flour, then transfer the dough (on its baking paper) to a shallow bowl roughly the same size as the casserole. Cover again with lightly oiled cling film and set aside to prove in a warm place for about an hour.
- Heat the oven to 220°C/200°C fan/ gas 7. Put the empty casserole (with the lid on) in the oven for 30 minutes to heat up.
- Once the casserole is hot and the dough has proved, quickly and carefully transfer the dough, still on its baking paper, to the casserole using the edges of the paper to lower it in. Be gentle. Replace the lid, put in the oven and bake for 40-45 minutes.
- Remove the lid from the casserole and bake the bread for another 25-35 minutes until the crust is golden and the bread sounds hollow when tapped on the base. Remove from the casserole and cool on a wire rack.
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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