Tested by Wai Han Smith – Nov 2014
3 cups of strong bread flour
1 1/2 tsp salt
1/4 instant yeast
12 Oz cold tap water
I found this very easy and so flexible that it fits around my daily schedule. A nice bread to have with soups but I think it is best eaten fresh. I understand that because the bread has a high water content the bread does not stay crispy for long but it will crisp up under a grill or oven.
My first attempt I used some olive oil and this was a bit of a mistake and the olive oil burnt in the high temperature oven. The second time I did not use oil and just baked in a pyrex dish lined with greaseproof, I also set the oven on heat from the bottom and placed the bread on the bottom shelf to cook.
Attempt 1 with oil
My mum gave me a heavy dish with a lid recently so will try this recipe again with this pan.
Steve has more no knead recipes which I would like to try including the no knead cinnamon buns. There is also a quicker no knead bread recipe which has a 3hour first proof which I intend to try soon.