This is a new recipe to me I have seen a lot of no-knead breads recently on Instagram and having done a little research it seemed all these no-knead breads take so long some need to sit for up to twenty hours. I began to think if I used a slightly warmer than usual water could I cut down the proving time and the answer was resounding Yes! The bread you get is delicious really aerated throughout with a sourdough/ciabatta style crust and delicious chew. It gets this wonderful crust thanks to the cooking process, It’s cooked in a casserole pan with a lid on for most of the cooking which lets the bread steam and develop that great crust then it comes off for the last fifteen minutes to colour and give it crustiness.
I knew when making this bread that I wanted to make this rustic bread with plain flour making it more affordable and easier to keep the ingredients required for making it available.
In a large mixing bowl, mix flour, sugar, and salt. Add the dried yeast and mix again to combine.
Combine the hot and cold water along with the oil. Pour into the dry ingredients and mix until combined.
Cut a large square of parchment paper out that is big enough to fit into another large mixing bowl with 4 corners of overhang.
Pour the dough into the baking parchment-lined mixing bowl. Cover with cling film and allow to sit at room temperature for at least 2 hours but up to 4 is fine.
30 minutes before you are ready to bake. Turn oven on and set at 220˚C. Place a deep casserole pan in the oven whilst it coming up to temperature.
When oven and casserole have come to temperature remove the casserole and transfer the dough carefully to the hot casserole pan. Use the four corners of overhanging parchment paper to lift it out of the mixing bowl and transfer it to the hot pot. Put the lid on and bake for 45 minutes. After thirty minutes remove the lid and allow the bread to get a deep rich colour. Transfer to a wire rack and allow to cool before slicing.
Servings 0