“A table without bread
is not a table,
but bread is a table
on its own.”
~ Scottish Gaelic Proverb
This is a ball-shaped,
basic, n0-knead loaf.
It is rustic, with a crunchy crust and soft crumb.
A few ingredients…
Flour, salt, yeast and warm water…that’s all!
- 500g plain flour
- 1 tsp instant yeast
- 1/2 tbs salt
- 250ml lukewarm water
The yeast has worked it’s magic!
Shape, flour, slash and bake.
- Mix together the flour, yeast and salt in a large bowl, then add the lukewarm water (about 100 °F.)
- Use a wooden spoon thoroughly mix the ingredients, until the dough is wet and loose, add little more warm water if needed.
- Cover the container with a lid that is not airtight and allow the dough to rise at room temperature for approximately 2 hours.
- Chill the dough overnight or at least 3 hours before shaping a loaf.
- Preheat the oven to 230°C/450°F / gas mark 7 placing a baking stone on a middle rack for at least 20 to 30 minutes. Place an empty baking tray on the bottom shelf.
- Sprinkle a little flour over the top of the dough and pull off a grapefruit-size ball.
- Then shape the ball by stretching the surface around to the bottom on all sides.
- Placed it on the parchment- lined baking tray, dust the loaf generously with flour and make 3 slashes along the top using a serrated knife.
- Now slide the shaped and scored loaf (on the parchment paper only) onto the preheated baking stone.
- Pour hot water into the tray at the bottom of the oven, and close the oven door immediately to trap the steam.
- Bake the bread for about 30 minutes, or until the crust is browned and firm to the touch.
- Remove to a wire rack to cool completely before slicing and serving.
Cool on a wire tray, then slice for a super sandwich.
and lunch of-course!