No Knead Bread - Fresh From The Oven

I wasn't all that sure about this months challenge for Fresh From The Oven. A no-knead-bread? Surely this is a contradiction to bread making law? I was intrigued enough to have a go though and now I am really pleased that I did, a lovely tasting loaf with a fantastic crunchy crust and a texture fairly similar to ciabatta. Yum! Claire, I'll never doubt you again!

No Knead Bread
The Mix
15oz Strong White bread flour
¼ tsp instant easibake yeast (out of a sachet)
1 tsp table salt

Stir together well then add 10.5 fl oz of lukewarm water (a mugful)

Slosh it round into a gooey lump of dough with a fork.

Leave in a big bowl and cover with cling film or put the bowl in a bin bag. Leave it in kitchen for 16-18 hours – or more if you forget.

The 16hr Sloosh
Use a dough scraper/cutter or your fingers, to scrape the wet porridgy dough away from the sides, using plenty of flour to stop it sticking, and shuffle it back into a nice round shape. Don’t be tempted to knead it.

Cover with a tea towel and leave for 2 more hours.

The Bake
Preheat oven to 200-220 and put in a lightly oiled Le Creuset or other large cast iron casserole with a lid on until the oven and the pan are super hot.

Again use the scraper and a good sprinkle of flour to detach the dough from the bowl without puncturing it’s airy goodness. Then quick as you can, without losing the heat from the oven and pan, tip the dough onto one hand then flop it into the hot pan the right way up again and put the lid back on and get it back in the oven immediately.

Bake for 30 minutes lid-on.

Then cook for 10-12 minutes more, lid-off until golden brown.

If it’s not hollow sounding on the bottom put it back in, without its tin for an extra 5 minutes. Tip out and cool well before trying to slice.

The definition of divine would be this bread, still warm from the oven, smeared with lashings of passionfruit curd!!!!