No-Knead Bread

This recipe makes about 1 kg of dough, that’s about 2 loafs of bread.

Ingredients:

4 cups bread flour
2 cups lukewarm water
1 tbsp active dry yeast (1 sachet 10g)
½ – 1 tbsp salt (i find 1 tbsp is a little too much, but it’s up to personal taste)

Pre-heat the oven on 200c

Method:

Place the water and yeast into a bowl/container that has a lid and mix until the yeast has dissolved.
Add the flour and salt and mix until it forms a sticky dough.
Place the lid loosely on top, making sure it isn’t stuck down fully.
Leave in a warm place to prove for 2 hours.
The dough should have doubled in size, and will probably be bursting out of the bowl.
Knock back and take out what you wish to use. 500g per loaf in my case.
Put the lid on the bowl/container with the remaining dough in, and place in the fridge until needed.
With the dough you are using now, go all the way around the dough tucking it underneath as you go, so that the top is smooth and round.
Place on a lined baking tray and leave to prove for a final 40 minutes. (after 20 minutes you will want to pre-heat your oven on 200c)
Once proved you can glaze with oil and sprinkle with some seeds, or leave it plain.
Place 1 cup of water in a dish in the bottom of the oven (this adds moisture to the oven and gives you a nice crusty loaf) and bake the dough for 30 minutes.
It’s as easy as that. Job done.
With the dough that is left in the fridge just get it out when you want to use it, and follow the method above from number 8.

You can leave the dough in the fridge for up to 3 days but it is best to use it within 48 hours.