There’s just something about homemade bread you can’t beat. The smell that fills your kitchen is divine and the pleasure of making a successful loaf makes it so definitely worth it. Making bread can be tricky, unless you know what you’re doing it’s easy for little mistakes to ruin the entire bread and leave you with something crumbly, flat or chewy. This recipe though, is fool-proof and super-simple. All you need is time. Let time work it’s magic on the gluten and you’ll have the best bread with the crunchiest crust you can imagine. As it’s baked in a cast iron casserole with a lid, moisture is created, making a wonderful crust. The long prove creates an almost runny dough with bobbles – the texture really is dreamy. Make the dough tonight and you’ll have fresh bread for breakfast!
- 600g plain flour
- 1g yeast
- 400ml cold water
- pinch of sea salt
- Mix the flour, yeast and salt
- Add the water and stir until combined, but don’t knead!
- Cover the bowl with cling-film or a plastic bag and leave for 12-15 hours at room temperature. You can also prove it in the fridge, this requires a little longer time.
- Cover a surface with flour and pour the dough out. Fold the dough from the outsides in a couple of times. Cover the dough and let it rest for 45 minutes.
- Place your cast iron casserole in the oven and heat it to 250°C
- Once the dough has rested, carefully take the hot casserole out of the oven and place the dough inside it. Put the lid on and bake for 40 minutes on the bottom shelf.
- Remove the lid and bake for another 10 minutes.
- The bread is done when the crust is nice and golden. Let it cool on a rack and enjoy!