No-Knead Bread, from the New York Times, is my new favourite bread recipe. I’ve been prepping the dough mix just after lunchtime, leaving it for around 18 hours, and then finishing and baking the following morning. Super easy, and has produced a perfect loaf each time I’ve made it so far.
I’d suggest following the written recipe rather than the video, as the video seems to miss out a couple of steps. I also used baking parchment to let the dough rise before baking instead of tea towels, as I didn’t trust it not to stick.
