A simple no-knead loaf with beautiful texture and flavour. A long rise gives the inside a beautiful structure and open crumb and as long as you get the timings right, it couldn't be easier to make.
Ingredients
400g strong white bread flour, plus extra for coating
¼ tsp instant yeast
1¼ tsp salt
320ml water
Instructions
In a large bowl, stir together the flour, yeast, and salt. Add the water and mix with a wooden spoon until you have a wet, sticky dough (have faith, it should be really sticky)
Cover the bowl with acting film and set aside to rest at warm room temperature for 18 - 24 hours. You’ll know the dough is properly fermented and ready because its surface will be dotted with bubbles and take on a darkened appearance.
When ready, generously flour your work surface. Use a spatula to turn the dough onto the surface in one blob - it will be pretty loose and sticky, but don’t add more flour. Instead use lightly floured hands to gently and quickly lift the edges of the dough in toward the center, effectively folding the dough over onto itself. Nudge and tuck in the edges of the dough to make it round.
Generously coat a tea towel with flour. Place the dough, seam side down, on the towel and dust the surface with a little more flour. Cover with another tea towel and let the dough rise for 2 more hours. When it’s ready, the dough will be more than double in size and will hold the impression of your fingertip when you poke it lightly, making an indentation.
Half an hour before the dough is done with its second rise, preheat the oven to maximum (or 220 degrees C). Adjust the oven rack to the lower third position and place a large crock pot and its lid in the oven as it heats.
When the dough is done with its second rise, carefully remove the pot from the oven and uncover it. Also uncover the dough. Lift up the dough and quickly but gently turn it over into the pot, seam side up, being very careful not to touch the pot. It may look a bit of a mess but have faith, everything as it should be. Cover the pot with its lid and bake for 30 minutes.
Remove the lid and bake until the loaf is beautifully browned to a deep chestnut color, 15 to 30 minutes more. Use a heatproof spatula to carefully lift the bread out of the pot and place it on a wire rack. Don’t slice or tear into it until it has cooled, which usually takes at least an hour.
Notes
I take no credit for this brilliant recipe, it comes from Jim Lahey. Full recipe, with even more detailed instructions here.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2017/11/29/miracle-no-knead-bread/