Next add your tepid water and stir using a wooden spoon or your hands
Cover the bowl with Clingfilm or a shower cap
Leave somewhere warm for 12-18 hours (overnight)After prooving your dough will be covered in pin prick air holes
Flour the work surface and tip your dough out - it will be stringy and wet - use more flour to help
Cover your hands in flour and shape into a ball - it will be very soft and a dough scraper might help
Pop the dough ball on some baking paper, cover loosely with cling film and leave for 30 minutes - it won't get much bigger
Preheat your oven 230C/450F - when the oven is hot pop your casserole / le Cruset dish in the oven to heat up
Once the dough is proved and the pot is hot remove the pot from the oven
Lift your dough on the baking paper and pop it into your hot pot - make sure your baking paper is not sticking out the pot - either trim it or pop it under the lid
Put the lid on your pot and bake in the centre of the oven for 30 minutes
After 30 minutes remove the lid and bake for a further 15 minutes until golden
Leave to cool on a wire rack and enjoy!
Notes
*** All nutritional information is approximate and intended as a guide
Nutrition
Nutrition Facts
No Knead Bread - Easy!
Amount per Serving
Calories
246
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
586
mg
25
%
Potassium
81
mg
2
%
Carbohydrates
51
g
17
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
7
g
14
%
Vitamin C
1
mg
1
%
Calcium
12
mg
1
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.