Serves x 4
Prep time, 10 mins, rest time 12-18 hours, cook time 35 mins
Ingredients:
· 3 x cups of white bread flour
· 1 x tsp of yeast
· ½ teaspoon of flaky sea salt
· 1 ½ warm water
Method:
1. The night before you want to enjoy the bread, in a bowl, throw in the dry ingredients and slowly stir in the warm water.
2. Once combined, cover the bowl with tin foil and a clean tea towel and let rest in a warm spot for 12-18 hours.
3. The next day, preheat the oven to 230 degrees with the cookpot preheating inside (clay pots or le Creuset are idea).
4. On a floured surface, gently spoon out the dough and gently kneed the bead for 2 minutes. Shape into a small ball.
5. Carefully place into the hot clay pot and cook for 25 minutes. Once cooked, take the lid of and cook for a further 5-10 minutes.
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