Because nobody has time for kneading

Words: Extracted from Garlic, Olive Oil + Everything Else by Daen Lia

While this may look like a loaf of sourdough, it’s actually the ultimate lazy loaf of bread. It requires no kneading, no starter and basically no skill to make. If you’re anything like me, you will have the biggest smile on your face when you pull this loaf out of the oven, because it looks and tastes like an artisan loaf that will set you back $10 at the latest trending bakery.

All this recipe asks of you is to have a little time for it to prove and, ideally, an enamelled cast-iron casserole dish

INGREDIENTS
300 g lukewarm water (21°C)
7 g dry yeast
1 teaspoon honey
395 g bread flour, plus extra for dusting
8g sea salt flakes

METHOD
In a large bowl, combine the water, yeast and honey. Mix well and leave to sit for 5 minutes to activate the yeast. When bubbles form on the top of the water, the yeast is ready to use.

In a large bowl, combine the flour and salt. Mix well.

Add the yeast mixture to the bowl and mix with your hands or a wooden spoon until blended the dough will be sticky and shaggy. Cover with plastic wrap and leave to rest for 8 – 12 hours in a warm spot or 24 hours in the fridge. The dough will double in size and bubbles will form on top.

Place the dough on a lightly floured work surface. Fold the dough over itself at least six times.  Flip the dough over so it’s seam-side down and shape into a ball with your hands. Cover with a bowl or a damp tea towel and leave to rest on a piece of baking paper for 1-2 hours.

In a final 45 minutes of resting, preheat the oven to 220C conventional (200 fan-forced). While the oven is warming, place an enamelled cast-iron casserole dish into it. After 45 minutes take the hot dish out of the oven. Using a sharp knife or bread scorer, score either the left or right top side of the bread, just off-centre, roughly 2-3cm deep, Use the baking paper to carefully lift the dough into the hot dish. Cover with the lid and bake for 30 minutes. Remove the lid and bake for a further 15 minutes or until the top is golden and crunchy. Leave to cool on a wire rack for 10 minutes before slicing.

Recipe and images extracted from: Garlic, Olive Oil + Everything Else by Daen Lia, Macmillan, RRP $49.99