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Amazingly Easy No Knead Bread

Picture of No Knead Bread

425g flour
1½ tsp salt
½ tsp fast action dried yeast
350 ml water at room temperature




1. Mix dry ingredients together in a large bowl.

2. Mix in the water pulling the flour from the sides of the bowl until everything is just mixed into a sticky, loose dough.

3. Cover the bowl with cling film and leave to rest at room temperature for at least 8 hours until the dough is well risen and the surface is covered in bubbles. I usually leave it overnight. It can be left up to 24 hours.

4. Once risen, dust a work surface with flour and flour your hands. Turn the dough out onto the work surface and gently scoop it into a rough circle. Pull the edges of the dough into the middle to make it into a rough ball shape.

5.turn the dough over and place onto a large sheet of floured baking paper with folded edges underneath. Lightly dust the top with flour and cover with cling film. Set aside somewhere warm while preheating the oven.

6. Preheat the oven to Gas Mark 8/230 °C/Fan 210 °C. Put a large lidded ovenproof dish, preferably cast iron Le Creuset style, in the oven to hear up for 30 mins.

7. Take the dish carefully out of the oven, it'll be hot! Lift up the baking paper under the dough and place in the hot dish with the paper over the sides. Cut a cross in the top of the dough.

8. Cover with a lid and place in the oven. Bake for 30 mins, then uncover and bake for another 30 mins until the top of the bread is crisp and well browned.

9. Using the edges of the baking paper, lift the bread out and place on a wire rack to cool.

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