I am not baking many cakes at the moment but I have been really interested in making bread and pasta. I thought I would start sharing these recipes with you. Bear with me, I am learning as I go so if you have any tips or tricks for me then please send them through! This recipe is super easy and does not require much time (other than the resting process!). It has a lovely sour-dough like texture and taste! I adapted this recipe from the famous NY times no knead bread recipe. Enjoy!
Ingredients
3 cups plain flour or bread flour
¼ teaspoon instant yeast (I used the Tandaco brand and activated mine with a little bit of warm water and sugar)
1 teaspoon salt
1½ cups warm water
Additional flour or semolina for dusting on the top (to give it a little bit of crunch and colour)
What to do
In a large bowl combine flour, yeast and salt. Add the water and stir until combined. You do not need to knead or over mix it. Just stir until all the ingredients are combined. It looks really fluffy and sticky and that's OK. Cover the bowl with plastic wrap and let the dough rest for 12-18 hours at room temp.
Lightly flour your bench and your sticky place dough on it. Stretch it a little into a rectangle and then roll it up. Then tuck it into itself to form a ball. Sprinkle some semolina on the top. Loosely cover it with a tea towel and let it rest at room temp for 2 hours.
Pre-heat your oven to 230 degrees (NOT fan forced). Please a heavy duty pot (such as cast iron or Pirex) into the oven as it heats to warm it up a little. You will need a pot with a lid. When the oven reaches the correct temp then remove your pot from the oven and turn your dough over into pot - seam side up. Cover with a lid and bake for 30 minutes. Remove lid and bake another 30 minutes or until the loaf is browned and golden.
Cool on a rack and slice only when cooled.
Enjoy! Happy baking! xxx
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