NO-KNEAD ARTISAN BREAD

Ingredients:

300g flour

190g water

6g salt 2g instant/active yeast

Method:

Mix all the ingredients in a large mixing bowl to form a shaggy dough. Cover with shower cap or a plastic sheet and leave at room temperature for 8-12 hours (22-25 degrees Celsius, typically a room where the AC is on).

The dough would have expanded by now. Tip and scrape it out on a floured surface and gently fold it over in a rough round ball or a log. Place that on a baking tray lined with a floured baking sheet. Cover with a damp towel or a large bowl and let it proof for about an hour at room temperature. Preheat an oven to 220 degrees Celsius. Place the tray with the dough in the heated oven. Spray the inside of the oven with water and throw some ice cubes at the bottom of the oven to create steam. The bread should bake in 40 to 50 minutes.

Let it cool completely before slicing.

Recipe by Dipesh Dutt Sharma, baker