No Knead Bread - 14.11.15

I stumbled across this recipe here 

A bread that 

NEEDS NO KNEADING!!!!!

INGREDIENTS

3 Cups Flour

.25 (1/4) Spoon Dried Yeast

1T Salt

1.5 Cups Water

METHOD

Heat oven 180C

High shelf in the oven.

 Chuck the flour, yeast and 1 tablespoon of salt into a bowl, add the water

 and stir until everything is whetted.

 It makes a wet and sticky 'dough'

Cover and leave for 24 hours.

 Dough gets VERY bubbly

: )

Tip out onto a bed of flour, dust with more flour and flatten out your sticky mess - plenty of flour.

Fold up your dough into of thirds, repeat once, or fold any way you fancy - plenty of flour needed so you don't stick.

 Put into cooking trays - support the sides with rolled up tea towels if you want French sticks, 

or tins and/or banetons (dough's a bit too sticky for proving bowls like these : / ).

Leave to rise again for at least 1 hour and up to 6  hours.

 Or put them straight onto the warm (not too hot) griddle. These were like old fashioned MUFFINS crossed with CRUMPETS 

: P

Cook HOT - ideally with a pizza stone under the tins, or in the woodburner.

The finished bread is light, and airy with a great texture and the thinnest,crispiest crust ever.

Can also be made using your own sourdough yeast culture and any flour you fancy.

Try it, 

it's

GENIUS!!!

Seeded Bread Sunday 24.10.10

At the FARMERS MARKET today I bought some of the freshly pressed apple juice. As you can see I've guzzled quite a bit of it already. 

Most yummy.

I poured a smidgen into a wide jug, and dipped the tops of some, ready to rise, bread rolls into it. Then dipped the bread rolls into a saucer of the POPPY SEEDS I gathered at the end of the summer.

As usual I popped them under the wood burner (which is alight).

Once risen, they were cooked in the wood burner. 

Look pretty good to me. 

ROLL ON LUNCH TIME TOMORROW!!!