Sunday, 18 December 2011

The best bread EVER...

and probably the easiest.
This is the no-knead bread from Jim Lahey's 'My Bread' cookbook with a few tweaks made by Ayse to make it the yummiest, crustiest bread I may have ever eaten.

3¼ cup organic unbleached flour
1¼ cup Spelt flour
¾ tsp dried yeast
1½ tble salt (we use Kosher Salt so it may need adjusting to taste)
450ml cold water

You'll also need a cast iron pot.

Mix all ingredients in a bowl. You may have to add some extra water to get a nice sticky consistency.

Cover with plastic wrap and leave it for 18 hours at room temperature. It should be nice and bubbly and have risen after 18 hours.

Turn out onto a well floured surface and round it into a ball, incorporating some of the flour. The dough will still be quite soft.
Lay onto a well floured dish cloth, cover with the cloth and leave to rest for 1 hour. Make sure there is plenty of flour on the cloth or the dough will stick to it (and it will be messy).
Place the cast iron pot, with lid on, into the oven and preheat the oven to 475℉ (250℃). Once oven is at the right temperature remove the pot and drop the bread into it.

Replace lid and bake for ½ hour. Remove lid and bake for another ½ hour. The bread should be a lovely caramel colour. Remove from oven and pot and place on a board to cool long enough to be able to handle and cut. Eat it as soon as you can because it is DELICIOUS!!!

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