Crusty Overnight Bread
Course:
Snack
Ingredients
- 500 grams Bread Flour
- 1 teaspoon Dried Yeast (a bit less than a 7g sachet)
- 2 teaspoons Salt
- 330 grams Water (lukewarm)
Steps
Recommended start time is 8pm, for it to be ready around 11am the following day.
Day 1:
- Measure the flour, yeast and salt into a large mixing bowl, stir well.
- Pour in the water little by little and mix with a wooden spoon to form a shaggy dough.
- Flour your hands and bring the dough together to form a ball in the bowl. You don't have to knead it.
- Cover with cling film or a damp tea towel and leave the bowl in an ambient spot in the kitchen overnight for 12-13 hours.
Day 2:
- The next day, flour the worktop and gently scoop the dough out of the bowl. Be gentle with it, don’t knock out all the air. Bring the dough into a round shape, sprinkle some flour on top. Place on a floured piece of parchment paper. Cover with a damp tea towel, leave to rise for 1 hour in a warm place.
- 30 minutes into the dough rising time, preheat the oven to 230ºC fan.
- Place a 24cm cast iron pot with lid (or similar) in the oven for 30 minutes to heat up.
- After this time take the hot pot from the oven, carefully lift the paper and dough and put it into the pot. Slash the top with a shape knife and add any design you wish.
- Pour 2 tablespoons of water into the pot, replace the lid.
- Bake for 30 minutes.
- Take the lid off and bake for a further 10-15 minutes until nicely golden on top.