Bake & Cook with Soal

No Knead-Bread

You will need:

• 500g Strong Bread Flour
• 8g Fresh Yeast
• 7g Fine Sea Salt 
• 375g Tepid Water

You will need a weighing scale, a large plastic bowl, a beeswax wrap or cling film, a plastic dough scrapper and a 2lb farmhouse loaf tin that is greased. 

Step 1. Disolve the yeast into the water. 

Step 2. Add the flour then put the salt on top of the flour.

Step 3. Mix throughley with clean fingers formed into a paddle shape until you have a loose shaggy dough. 

Step 4. Cover the bowl and leave in the fridge over night. 

Step 5. Using your dough scrapper and wet hands gently tip your dough onto a clean work surface. It will we a wet dough because it is a high hydration bread. 

Step 6.  Deflate your dough and quickly shape into a loaf shape to fit your tin. 

Step 7. Now the dough is in the greased tin, spinkle with a little flour, cover and leave to rise until doubled at room tempreture. About 2 hours. 

Step 8. Preheat your oven to 200C or 180C fan Gas mark 6. 

Step 9. Bake for 1 hour. This bread needs a long bake at a lower temp than normally used for baking bread. 

Step 10. Tip bread out of the tin onto a cooling rack. When cold enjoy. Makes great toast and tosted sandwiches.