In a small bowl, add around 50g (¼ cup) of tepid water and sprinkle the yeast on top. Let soak for 5 minutes until the yeast starts bubbling.
In a large bowl, add the bread flour, salt and sugar. Mix it well to combine. Add the water and bloomed yeast.
Using the handle of a wooden spoon or any spatula, mix the flour and water until it just about combines. It will be very sticky, but try to resist the temptation to add more flour.
Cover the bowl with cling film, and place a tea towel over it. Place in a warm place or inside the oven. Let the dough rest overnight (minimum 6-10 hours).
The next day, preheat the oven to 240°C (460°F) fan assisted. Place a Dutch Oven, or Pyrex dish (with a lid) inside to get sizzling hot.
Start folding the dough in on itself with a scraper or spatula. Scoop the scraper under the dough, then stretch it over the top. Repeat this approximately 10 minutes until the dough becomes smooth and less sticky.
Once the pot is sizzling hot hot, carefully remove from the oven and sprinkle some flour on the bottom. Sprinkle a little more flour over the dough, then place it in the hot pot.
Cover with lid and bake for 30 minutes. Afterwards, remove the lid and bake for an extra 20 minutes until your bread is a lovely light brown colour.
Let the bread cool down completely on a wire rack before cutting.
I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
This recipe calls for strong white bread flour, as plain white flour will not yield the same results. Strong white flour needs to have at least 12-14% protein, (12-14g per 100g of flour). This type of flour has more gluten, which makes for a better bread texture.
Calories are indicative only, and are estimated per slice (1 loaf = 12 slices).
No Knead Bread (Easy Rustic Bread) https://sugaryums.co.uk/easy-no-knead-bread/ April 12, 2020