no knead bread

(see bottom for sandwich bread recipe)
Ingredients:
3 cups flour (470g)
1/4 teaspoon yeast (0.8g) 0.17%
1 + 1/4 teaspoon salt (10g) 2.1%
1.5 cups water (375ml)  = 80% hydration

You will also need:

• cast iron or enamel pot with a lid
• baking paper
• a very hot oven!

Method:

Step 1:

• put the dry ingredients into a mixing bowl and give it a quick stir to ensure well mixed

• add water and then mix well with spatula for 30 seconds or so in the mixing bowl

• the dough will seem slightly too wet, then too dry, but don't add any more water

• cover mixing bowl with cling film and leave for at least 12 hours in a warm place  (in Asia you may want to put a freezer block in a cool oven to bring the ambient temperature down and slow down the fermentation process - target 25 C)

Step 2:

• After 10-12 hours the dough will be very wet and full of bubbles, and very sticky (at around 28-30C room temp)

• Dust a clean surface with lots of flour before using a spatula to turn out the dough onto the floured surface  (i also sprinkle a little instant oats on top of the floured surface)

• dust your hands very well with flour and also dust the top of the dough

• pat down gently

• fold the dough in upon itself 6 - 8 times (again using the spatula to lift the dough from the table) till you feel some tension forming.  be careful not to release the build up air inside the dough

• flip over and try to form a taut ball - more flour may be needed

• Prepare a square bit of baking paper (12 inch x 12 inch) - dust with lots of flour

• transfer the dough ball onto the baking paper - seam side down and cover with a container to stop it drying out

• or to cover with a tea towel:- dust the top of the dough ball with more flour and instant oats so that it doesn't stick to the tea towel, then cover with tea towel and leave for 2 hours

Step 3:

• 30 mins prior to baking, preheat oven and cast iron enamel pot to 450 F

• you may want to cut a couple of slits in the dough and give it a spritz of water to help it rise

• lift the piece of baking paper with the dough ball and drop into the hot cast iron enamel pot

• bake for 30 mins with lid on, then 15 mins with lid off

• allow to cool for an hour

SANDWICH BREAD

Wheat flour 3 cup / 500 g Sugar 1 teaspoon / 5 g Salt 1 teaspoon / 8 g Bakery yeast 1/4 teaspoon / ~ 1 g Water 1 1/2 cup / 360 g Vegetable oil 1 tablespoon / 15 g Vinegar 1 tablespoon / 15 g

Mix as per normal with the handle of a wooden spoon
let it rise for 12 to 18 hours

coat the bread pan with oil

put the dough into the bread pan and allow to rise for another hour

preheat oven to 450F or 230 C
add a pan of boiling water to the oven to create steam

bake in a bread pan for 40 to 45 mins