No-Touch Bread
Makes: 1 loaf
- 400 grams strong white bread flour plus more for dusting
- 1g fast-action dried yeast
- 8g table salt
- 350 millilitres water
Put all the ingredients in a bowl big enough to take everything with room to spare, this baby grows. Stir to combine using a the handle of a wooden spoon, then cover and leave in a draught free place for 18 hours, it’ll be fine up to 24 hours in winter.
When ready to bake, preheat oven to 245°C. Place an enamel or cast iron pan with a lid in the oven for 30 minutes.
Whilst you wait roughly shape the dough but leave it inside the bowl, cover again until 30 minutes are up.
Take the pan out of the oven; be careful it will be scorching. Place on a heat safe surface, sprinkle flour at the bottom of the pan and turn your dough out inside. Sprinkle more flour on top, pop the lid on and bake for 30 minutes.
Take the lid off, then bake uncovered for a further 15-30 minutes until golden brown.
Immediately remove from pan and let cool on a rack for 30 minutes at least before you slice it.
