No Knead bread (braaibak)

INGREDIENTS:

3 cups of flour (basically any flour except self raising flour)

1.5 teaspoon salt

2g dry yeast

1.5 cups of luke warm water

Seeds (optional)

METHOD:

Night before baking

1.) Mix your dry ingredients into a mixing bowl.

2.) Add your water and mix roughly with your hands.

3.) You want a glossy texture, not too wet. If your dough looks too dry, dip your hand into your water & rub the dough until all the dry ingredients are wet.

4.) GO TO SLEEP. Let this dough sit overnight & let the magic happen.

Next morning:

1.) Set your oven to 220°C and add your oven proof dish (with lid) to the oven after spreading it with oil. It's very important that your dish is hot. (To all my South Africans- I use a braaibak)

2.) While you wait for the oven to preheat, dust your surface with flour.

3.) Roughly scoop out the dough with minimal handling (this will strengthen the gluten) and throw it onto your floured surface. Let that rest until your oven + dish is ready.

4.) When you remove the dish from the oven, quickly fold your dough as demonstrated in the video linked below, and add it to the dish. Add your seeds.

5.) Cover your dish, add it to the oven and let it bake for 30 minutes.

6.) Remove it from the oven after 30 minutes. Remove the lid & pop it back into the oven for another 15 minutes.

7.) Voila! As easy as that. When you remove your bread, let it cool down (it still bakes for a few minutes) & enjoy!

TIPS:

-You can use any oven proof dish with a lid.

-Feel free to add seeds before you pop the bread into the oven. This is also delicious!

-Baking bread is a learning process. You get to learn your dough, every oven is different & every recipe is different. Don't give up if you don't smash this on your first try.

Feel free to ask questions in the comments.

RECIPE VIDEO