NEED NO KNEAD BREAD?
Here it is 🍞
Yeah… You butter believe it’s good!
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(Simply click your preferred media link👆)
Ingredients:
525 g bread flour
7g instant yeast
1 tbsp olive oil
445 ml tepid water
12 g salt
(Some caraway or fennel seeds are a nice addition with rye flour)
Method:
Add flour, olive oil, water, yeast, seeds and salt to a large bowl. Mix using a spoon (or your hands).
Cover with cling wrap and let rest for 2–5 hours in a warm place, until doubled in size.
Preheat the oven to 220°C fan-forced. Place a large cast-iron pot inside to heat up with the oven (your own homemade Dutch oven!). Note: Remove any plastic handles or parts that can’t take the heat.
Line a bowl with a sheet of baking paper. Once the dough has finished proofing, transfer it to this bowl and sprinkle with flour.
Carefully remove your Dutch oven (it will be hot!). Toss 3–4 ice cubes into the pot (the ice creates steam, resulting in a nice crunchy crust), then place the dough on top by lifting it out of the bowl by the baking paper. Cover with the lid and return to the oven.
Bake at 220°C for 30–40 minutes, until golden brown and hollow-sounding when you knock underneath.
Place on a rack to cool.
Slice and enjoy!