A fabulously easy way to to bake: great results every time,
This recipe is inspired by a video we came across from the New York Times. It looked too good to be true, but we've tried it with fantastic results.
It involves no kneading, is baked in a pot and you've got to give it a go!
500gr white flour
1/2 teaspoon of yeast
1 1/2 teasoons of sea salt
Mix the flour, yeast and salt in a bowl, then add the water. Mix into a rough dough - this really is a "mix", one minute is plenty. Cover the bowl and leave to ferment until it has doubled in size, which should take 6-12 hours, depending on conditions.
Tip your dough out on to a well floured surface. Stretch and fold 2 or 3 times, then mould in to the rough shape of your pot. Put into a well floured proving basket, with the seems to the top, cover and leave for another 2 hours. (If you don't have a proving basket, put is on a very well floured linen towel instead.)
Put your empty pot in the over and heat to 225C.
Leaving the dough in the basket, flour the top of the dough. Make sure it's thoroughly covered, otherwise it will stick to your pot. The only tricky bit comes next, which is getting the dough into the pot - take the pot out of the over and tip the loaf in (if you can get it straight you're doing better than me!).
Put the lid on and put the pot back in the oven. After 30 minues, remove the lid, lower the temperature to 200C and bake for a further 15 mins.
Shake the loaf out of the pot and leave on a rack to cool.
I also tried this method with 50: 50 mix of white and wholemeal and got another excellent result.
Good luck and please let me know how you got on. For more thoughts and ideas on this process this article is worth a read - Focus on Bread: The Easiest Bread Ever.
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We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.