No-Knead Bread

Ingredients
• 410g White Bread Flour
• 2tsp Fast Action/Instant Yeast
• 1tsp sea salt
• 1 1/3 UK cups or 335ml warm (NOT HOT) water
(1-2tbsp flour for shaping)

Method
1. In a large bowl, combine all the ingredients. Cover with cling film and allow to rise for 4 hours in a warm place (or up to 12 hours). I often make it at night and leave it overnight.

2. On a floured surface, fold the sticky dough 10-15 times and shape into a ball. Score the bread (optional) and set aside it in a bowl, to retain it’s shape.

3. Then heat a Casserole Dish/ Dutch oven to 250C / 230C Fan
during this time the bread will rise a little more. **This step is important so be patient and wait until you’re sure both the oven and your dish is the correct temperature! My oven takes 25 mins**

4. Using parchment paper, lift the bread into the hot casserole dish with the lid on. Cook for 30 mins.

5. Remove the parchment paper and the lid then cook for a further 10-15 mins until the bread reaches your desired crispiness.

6. Allow to cool on a cooling rack - about 10 mins while the centre of the bread continues to cook and then enjoy!

*Note: if you are using wholemeal or any heavier bread flour we recommend allowing the bread to rise overnight.

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