White Bread Loaf No Knead

 

Ingredients.

450g Stone ground white bread flour (550g large loaf)

320g/ml water at 40 degrees C (390g/ml larger loaf)

1 teaspoon instant yeast (1and 1/2 large loaf)

1Tablespoon Olive Oil

1 Tablespoon sugar

2 teaspoons salt 

Method. 

Stir the sugar into the warm water until dissolved. Add the yeast to the jug of water and stir until dissolved. Let stand for 15 minutes and if your yeast is active a layer of foam will form on top.

Mix the flour and salt together in a large bowl and add the olive oil and the water/yeast mixture. Stir until well combined. I use a silicone spatula for this.

Cover with clingfilm or a plastic shower cap and let stand for a minimum of 8 hours for the dough to ferment/prove.

Turn out onto a floured surface and using well floured hands lift into a well oiled bread tin and cover again. Let it rise for an hour or two.

Bake in a 200C oven for 45 minutes.

Let stand on a wire rack for it to cool a bit.

Enjoy.