No-Knead White Bread

Ingredients

• 650g strong white bread flour
• 9g dry yeast
• 2 tsp caster sugar
• 9g fine salt
• 500ml warm water
• 1 tbsp olive oil, plus extra for greasing

Instructions

1. Place the unglazed Römertopf base and lid in cold water to soak for 15 minutes. Drain well just before using; do not dry the clay pot.
2. In a large bowl, stir together the flour, dry yeast, caster sugar and salt. Make a well in the centre, then add the warm water and 1 tbsp olive oil.
3. Stir with a sturdy spoon until no dry flour remains and a sticky, shaggy dough forms. Cover the bowl and leave in a warm, draught-free place for 60–75 minutes, until doubled in size and visibly bubbly.
4. Lightly grease the soaked Römertopf base with olive oil. Scrape the risen dough into the base and use damp hands to gently tuck it into a rough loaf shape. Do not knead it. Score the top once or twice with a sharp knife, then fit the lid.
5. Put the covered Römertopf into a cold oven. Set the oven to 220°C / 200°C fan and bake for 45 minutes.
6. Carefully remove the lid and bake for a further 5–10 minutes, until the crust is deep golden and the loaf sounds hollow when tapped underneath. The centre should reach 96°C if using a thermometer.
7. Lift the bread from the clay baker and cool on a wire rack for at least 30 minutes before slicing, so the crumb sets properly.