NO KNEAD BREAD.
You heard it here first. A little like a no knead focaccia. which, I’ve discovered is like everything you ever need in a mouthful of bread goodness. That crunchy chewy, crispy + soft + squidgy combo is just all I want or need. So, I thought if it can be a flat piece of bread, why not as a loaf.
`I love focaccia, like love it, and have been known to spike it with something I love even more than bread, yes, you guess it, chilli oil. But there’s only so much oil I’m willing to allow hog my daily calories. + gotta leave room for the marmalade + butter bread. It makes me remember my mum and home.
Yes, you read the title right. It’s so easy I’m bursting because I want everyone to make it, to not have to spend hours slaving over a starter, I realise I’m fine with leaving that to someone else, someone with more time on their hands than I do. But I still wanted some, or something that would taste as good. Make sure you add salt to this mix, it enhances the flavour, it helps to dry out and crisp the crust. The sugar, it helps to add flavour, to feed the yeast so it can bubble and do its business, but it also helps to caramelise the crust and give it super shiny and gorgeous golden colour.
You can leave this in the fridge overnight, I’ve tested it and yes, it makes the bread more flavoursome. But you can just as easily get the show on the road faster and let it do it’s thing at room temperature, make the mix and eat it within a few hours.
Ingredients
500ml warm water
15g fresh yeast (or the equivalent of dried)
1 tbsp sugar
600g strong flour
15g fine sea salt
2 tsp sea salt flakes
How to
Whisk the warm water, yeast and sugar together. leave to sit for 15 minutes.
Stir together the strong flour and salt in a large bowl. Mix through the yeasty mix.
Leave it to sit for 30 minutes, cover with tea towel. Using a wet hand ( I have a small bowl of water that I dip my hand into). I then, fold the mix from the outside to the centre, like a envelope, turning 90degrees each time, to do four folds in total.
repeat this once more.
Pop your cast iron saucepan into the oven and heat to 220C. Once the oven heats up. Fold the loaf once again. Add a little flour to the saucepan. Tip in the loaf, sprinkle with the sea salt flakes. Put the lid on and into the oven for 25 minutes. remove the lid and cook for another 5-10 minutes.
Dig in + slather with butter. Nothing fancy.
