370ml cold water
1 tsp bread yeast
2 tsp salt
Casserole dish to bake the bread in. This needs to have a lid and be big enough for the risen loaf. I use a flattish Le Creuset one which is I think 4l (but has a domed lid). The dish can be pottery or glass or metal, whatever you prefer. The purpose of it is to keep the steam generated in a small space with the bread as the bread starts to heat up and cook. A flatter dish is easier to get the bread in to - you are doing this when the dish is hot, so can be tricky.
Mix together the ingredients, no need to knead. The mixture should be quite wet for bread dough.
Leave overnight in a large bowl (it will rise to 3 or 4 times the initial volume) with clingfilm over the top. It should rise right up the bowl and have big bubbles in it, it won't maintain a round shape, but rather just fill the whole bowl as the mixture is quite soft, not exactly runny as it is far more gluteny than that.
In the morning put a few handfuls of flour on to the fixture and squish it down. You need the flour so it doesn't stick all over you hands, but also to thicken the mixture up a bit.
Shape the dough in to a ball and put on a piece of baking paper to rise. I do this in a bowl first then transfer it to a flat plate for a final rise - you are going to need to transfer it in to a super hot casserole dish and that is easier off a plate, but the bowl helps the quite runny bread dough not all flow out in to a too flat shape.
15 mins or so before you think the bread is ready to bake, put the casserole dish in to the oven at 220C
After rising over night
Shaped and risen again
First part cooked before going back in the oven to brown
Beautiful finished loaf.
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