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No knead bread - crusty Recipe


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     No knead bread - crusty

Category   Desserts - Breads
Sub Category   None
Preptime   2 days

300 grams plain flour
4.5 grams (about 3/4 teaspoon) salt
3 grams (about .5 teaspoons) instant yeast
210 grams (7.5 ounces, about 1 cup minus 1.5 tablespoons) water

1. Combine flour, salt, and yeast in a large bowl and whisk to combine. Add water and stir with a wooden spoon until no dry flour remains. Cover bowl tightly with plastic wrap and let sit at room temperature for 5 hours. Knock back. 2. Transfer container to refrigerator and let sit for 2 days. If you notice it to be rising a lot, knock back and return in fridge. 3. Place a casserole dish with lid in the oven and heat to 250C. 4. Remove dough from refrigerator and turn out onto well-floured surface. Shape into a ball. Place on a floured surface, cover with a well-floured kitchen towel and leave to rise for about 3 hours (please note that this is in a relatively cold room, if room temperature is warm, leave to rise until double).
5. When risen, slash, open the oven, remove the lid from the casserole dish, quickly place the dough in the dish and place lid on top. 6. Bake for 15 minutes and remove lid. 7. Bake for a further 30 minutes or until brown. 8. Remove from casserole dish and place on cooling rack.

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