No-knead Loaf
All you need is patience for the proving and a sturdy casserole dish for this bread – with a crunchy crust, open texture and chew to rival the artisans! Start making the loaf a day before you want to bake it.
Hands-on time 15min, plus rising. Cooking time about 1hr 15min. Makes 1 loaf/10 slices
◆ 500g (1lb 2oz) strong white bread flour
◆ 7g sachet fast-action yeast
◆ 2tbsp olive oil
1 In a large bowl, mix together flour, yeast, oil and 1tsp salt with 350ml (12fl oz) warm water until a rough dough forms. Cover the bowl with lightly oiled clingfilm and leave to rise in a warm place for around 18hr, or overnight.
2 Once risen, push the dough down, then transfer to a floured sheet of baking parchment and use floured hands to form it into a ball. Sprinkle with a little more flour, then transfer (on parchment) to a shallow bowl, roughly the same size as your casserole dish. Cover with lightly oiled clingfilm and allow to rise in a warm place for about an hour.
3 Meanwhile, preheat the oven to 220°C (200°C fan) mark 7, then place a large cast-iron lidded casserole in the oven for 30min.
4 When the casserole has preheated and the dough has risen, use the baking parchment to carefully lift the dough into the hot casserole (keeping the parchment underneath), replace the lid and return to the oven for 45min. Remove lid and bake for another 20-30min until golden and crusty. Leave to cool on a wire rack.
GET AHEAD Best eaten the day it’s baked, but will keep for a day in an airtight container. PER SLICE 204cals, 6g protein, 3g fat (1g saturates), 38g carbs (0g total sugars), 2g fibre