Soups, chilli and stews all need some bread to sop it all up, and this miracle no knead bread is great! It takes little effort but tastes amazing! I will warn you now, when you bring the dough together it will look scrappy and weird, but don't worry, that's exactly how it should be! Trust the process!
Preparation Time 18 hours
Cook Time 1 hour
Yield 1 loaf of bread
Ingredients
3 cups flour
1 1/2 teaspoon salt
1/2 teaspoon instant yeast
1 1/2 cups warm water
Instructions
In a large bowl, whisk together the flour, salt and instant yeast.
Add the water and mix it in until a shaggy dough forms. If you feel it is too dry and needs a little more water, add a couple tablespoons only. The dough should be tacky but not wet. It will look scrappy and weird.
Cover the bowl with clingfilm and let it rise on the counter overnight for 12-18 hours at room temperature.
Prepare for baking: when you are ready to bake, preheat the oven to 220c. Place a dutch oven or a similar baking dish with lid in the oven for 30 minutes. In the meantime get the dough ready. Gently scrape the dough onto a well floured surface. The dough should be big, puffy and loose, with just some small air bubbles in it. Remember do not knead the dough, only shape it into a ball.
Place the dough ball onto a sheet of parchment paper, seam side down. Cover with cling film while the dutch oven heats up.
Remove the dutch oven from the oven and set it aside. Remove the cling film from the dough ball and place the parchment paper and the prepared dough into the dutch oven. Be careful not to touch the sides.
Cover and bake at 220c for 30 minutes, then remove the cover and bake it for a further 15 minutes until golden and crispy.
Remove it from the oven and allow it to cool to room temperature before slicing and serving. The texture of this bread is like a sour dough.
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