Crusty Bread – Over night loaf

Crusty bread cut open

Crusty BreadCrusty Bread out of oven

I came across this recipe about two years ago and since have made this bread so many times, its become one of my ‘speciality dishes’. It is super easy to prepare and bake, you just need to plan when you are going to make it in advance as the bread needs around 10-18 hours to prove. I have made it when I’ve left it for 10 hours and even up to 20 hours, but in all honesty there isn’t much difference in the end product. What I do, is make the dough either before I go to bed or early in the morning and then bake the next day when I have time. There is no kneading involved either which is even better!

  • 3 cups of self-raising flour
  • 1 & 1/2  teaspoons of salt
  • 1/2 teaspoon of dried yeast
  • 1 & 1/2 cups of water
  1. Add the ingredients in the order given in a bowl and mix well with a spatula (plastic spatula is best as the dough will be quite sticky and shaggy looking)
  2. Cover the bowl with cling-film and leave to prove for between 10- 18 hours.
  3. Preheat the oven to 200C and put a ceramic dish with the lid on in the oven for half an hour to get hot.
  4. After around 30 minutes of preheating your pot, take the dish out of the oven and brush the bottom of the dish with a little olive oil.
  5. Pour the dough into the dish and sprinkle with a little plain flour.
  6. Put the lid back on the ceramic dish and put in the oven for 30 minutes.
  7. After 30 minutes the bread will have risen, so take the lid off and let the bread crisp and brown nicely for an additional 10 minutes.
  8. Then take out and let it cool for a few minutes, take out of the pot, slice the bread, smother with butter and enjoy in front of the telly!
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