https://www.cutoutandkeep.net/projects/magic-no-knead-overnight-bread • Posted by Ellie C.
This super simple bread recipe is great for those who want to try long fermentation without going full sourdough. I also doesn’t need kneading at all, and can be ready for breakfast if you start it the evening before you want it. The original recipe is inspired by The Orange Bakery, a gorgeous father/daughter run bakery in Watlington, Oxfordshire.
This super simple bread recipe is great for those who want to try long fermentation without going full sourdough. I also doesn’t need kneading at all, and can be ready for breakfast if you start it the evening before you want it. The original recipe is inspired by The Orange Bakery, a gorgeous father/daughter run bakery in Watlington, Oxfordshire.
Mix together the flour, yeast and salt in a large mixing bowl. Using a spoon (or your hands!), mix in all the water until it forms a shaggy dough. Cover with a tea towel, and leave for twelve hours or overnight.
The next day, lightly flour your worktop, and tip out your bubbly bread dough. Roll and fold the dough into a loose ball, and place in a banneton, or a bowl lined with a floured tea towel. Cover, and leave at room temperature for 1 hour, or longer if it’s a particularly cold day. Meanwhile preheat your oven to 200C.
Once your dough has risen again, flip it onto a piece of baking paper, and using scissors make a couple of big slices in the top (this helps it rise!) Bake for forty minutes, until golden and crusty. Remove from the oven and allow to cool on a rack. Enjoy!