ABOVE: Deb’s No Knead Artisan Bread.
3 cups plain flour
1 tablespoon caster sugar
2 teaspoons of dry yeast
1 1/2 teaspoons of salt
1 1/2 cups warm water
1 tablespoon of olive oil
Combine flour, sugar, yeast and salt in a large bowl. Add water and oil mixing together until all ingredients are incorporated. Dough will be wet and sticky.
Cover with plastic wrap and place a dry tea towel over the top. Leave in a warm draft free place for 2 to 3 hours till dough has doubled in size, has a lot of holes or bubbles and is wobbly like jelly.
Place a large (26cm) dutch oven or heavy based pot in the oven with a lid. Preheat oven to 230C 30 minutes before baking.
Lightly flour work surface and with a plastic spatula scrape dough out of the bowl. Sprinkle the top of dough with flour and fold it over on itself for five or six folds. Roughly form a round shape.
Measure out a large piece a baking paper, large enough to fit inside the dutch oven including the sides. Place paper next to dough and place dough on to the centre of the paper, smooth side up.
Using oven mitts carefully remove the hot dutch oven from the oven. Grab the baking paper from each end to pick up the dough and transfer them both to the pot.
Cover with lid and bake for 30 minutes and check. If it is golden brown and hollow sounding to tap take it out otherwise remove the lid and bake for an additional 12 to 15 minutes.
Transfer to a wire rack to cool, (removing baking paper) for about 30 minutes before slicing.
Photo and recipe by Debbie Reid, Kyogle CWA Evening Branch