Easy No-knead Bread

In a large bowl place flour, yeast and salt and mix together with a wooden spoon until combined.

Slowly add the water while mixing until combined. The mixture will be quite sticky.  Don't be tempted to add more flour as this is the consistency you want for best results. 

Cover the bowl with a plate or clean teatowel and leave in a warm place for 2-3 hours to prove until it doubles in size.

Place a 26cm Dutch oven with lid in the oven and preheat to 230°C/fan 210°C/gas 8, for 30 minutes. 

Tear off a large sheet of baking paper and put aside. Dust a clean bench with flour and turn dough out onto bench. Use hands or a dough-scraper to pull edges of the dough inwards to roughly shape into a large ball.  

Use a scraper or spatula to flip dough upside down and onto the sheet of baking paper. 

Using thick oven mitts, carefully remove the Dutch oven from the oven (it will be hot!). Fold up the corners of the baking paper and transfer dough to the hot pot. Cover with lid and bake for 30 minutes.

Remove lid and continue to bake for 13-15 minutes or until the top is a deep golden brown with crusty edges. 

Remove from oven and transfer bread to a cooling rack.  Rest for at least 15 minutes before slicing. 

Using Sourdough Starter

Use 200g of your starter with 400g flour, 2 tsp salt and 280ml water and follow the same method.