No brainer bread!
A lock down bread game changer. So quick and simple - no need to knead!
Equipment
- Large mixing bowl
- Cast iron casserole (dutch oven)
Ingredients
- 500 grams Bread flour
- 1 teaspoon fast acting yeast
- 1 teaspoon salt
- 450 millilitres Warm water
- .5 tablespoon olive oil
Instructions
- Put all the dry ingredients in the mixing bowl and gradually add the water. Mix until it all comes together. Smear the top with the olive oil then cover the bowl with a cloth and leave for 8 hours plus or over night.
- The next morning/after 8 hours you should have a lovely bubbly gloop!Switch on your oven and place in the casserole/Dutch oven (with lid) allowing both to come up to temperature - 200 C.Meanwhile scrape out the dough onto a generously floured surfaced and gently shape into a loaf trying not to disturb the lovely bubbles that have developed. Place your bowl over the loaf to let rise for a little longer while the oven and casserole come up to temperature.When the oven has reached 200 degrees C carefully remove the very hot Dutch oven and plop in the shaped loaf. There is no need to oil. With a sharp knife cut a slash a couple of mm thick down the centre of the loafPut on the lid and cook for 30 minutes. After 30 minutes turn the oven up to 250 C and remove the lid of the casserole and cook for a further 30 minutes until the loaf is nice and crisp and brown.
