No-knead bread
Ideal for beginners, this no-knead bread relies on a long, slow rise to build flavour.
With just 15 minutes of hands-on time, it delivers a crisp crust and soft interior with minimal effort. Slice and serve with plenty of butter.
Ideal for beginners, this no-knead bread relies on a long, slow rise to build flavour.
With just 15 minutes of hands-on time, it delivers a crisp crust and soft interior with minimal effort. Slice and serve with plenty of butter.
The day before baking, combine the flour, yeast, olive oil and fine salt in a large bowl. Pour in 350ml lukewarm water and mix with a knife or spoon to form a rough dough. Cover with a clean, damp tea towel and leave in a warm place to rise for at least 14 hours or overnight.
The next day, knock back the dough in the bowl using floured hands. Transfer to a sheet of baking paper and shape into a smooth ball by pulling the edges underneath to tighten the surface. Sprinkle with sea salt flakes and a little flour, then place (still on the paper) into a shallow bowl roughly the same size as your casserole. Cover and leave to prove in a warm place for 1 hour.
Heat the oven to 220°C/200°C fan/gas 7. Place a lidded casserole dish in the oven and heat for 30 minutes.
Carefully transfer the dough, still on the baking paper, into the hot casserole using the paper to lower it in. Cover with the lid and bake for 25 minutes.
Remove the lid and bake for a further 20 minutes until the crust is golden and the loaf sounds hollow when tapped on the base. Remove from the casserole and cool on a wire rack.
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