You will need a heavy lidded casserole dish for this particular recipe.
Weigh out your dry ingredients into a bowl.
Add water and mix. (Grams and millilitres are the same in terms of water therefore you don't need to measure the water in a jug. Just keep the bowl on the scales and add water until it hits 300g)
Mix with a fork or by hand for around 20 seconds until the dough is no longer 'floury'.
Cover the bowl and set aside for 18-24 hours.
After 18-24 hours the dough should have risen and will be fairly elastic in nature.
Tip the dough out onto a well floured surface and shape into a round loaf. Try and do it fairly gently as you don't want to lose any air in the dough.
Touch wood it'll end up looking like this. Dust with flour and throw a tea towel over the top.
Put your oven onto full and put your casserole dish in to heat up for 30 minutes.
After 30-40 minute take the dish out of the oven. Sprinkle in some flour and then carefully put your bread dough inside (IT WILL BE VERY HOT!). Put the lid on and put back in the oven for 20 minutes.
After 20 minutes remove the dish, take off the lid and then return to the oven for another 15-20 minutes.
Touch wood after 15-20 minutes the bread should be cooked and have a nice crisp crust.
Carefully remove the bread from the dish and place on a cooling rack for a couple of hours before eating.
Enjoy! (Not wanting to blow my own trumpet but my mackerel pate recipe on here goes very well with this!)
TOP TIP If you find shop bought bread gives you stomach issues this might be ok for you as it uses around a tenth of the yeast used in mass produced bread.
ANOTHER TOP TIP! You can also use this recipe for focaccia/pizza. You can also add stuff like fruit, seeds, sun dried tomatoes etc at stage one if you want to experiment a bit.
- 400.0g Strong white/bread flour
- 300.0g Water
- 1/4tsp Instant yeast
- 1.0tsp Salt