No-knead no knead bread

Ingrediënten

• 3 cups plain flour — 450g
• 1/2 tsp dried instant yeast
• 2 tsp salt
• 350 ml room temperature water

Materiaal

• cast iron pot with lid
• tea towel
• plastic wrap

Bereiding

1. 1

   Begin this recipe at least 10 hours ahead.

2. 2

   Combine flour, yeast and 350ml room temperature water in a large bowl. Add 2 tsp salt and stir to combine (the mixture will be quite sticky). Cover with plastic wrap and set aside to rest for 10 hours or overnight until tripled in size.⏱ 600 min

3. 3

   Turn out dough onto a lightly floured surface, then using your hands, form into a ball. Gently wrap in a tea towel dusted with flour. Set aside for a further 11/2 hours.⏱ 90 min

4. 4

   Preheat the oven to 220°C. Place a cast iron pot, without the lid, in the oven to preheat for 40 minutes. Place dough in the preheated pot, cover with the lid and bake for 30 minutes. Remove lid and bake for a further 15-20 minutes until golden. Remove from pot and cool to room temperature before serving.