Bread
OK, I've got my favourite recipe. It's for a no-knead "turbo" bread.
In a large bowl (in France once uses a salad bowl) put 1 1/2 cups of hand-hot water and a good spoonful of yeast. Add 3 cups of flour and mix till all the flour is incorporated.
Cover the bowl with cling-film and put in a warm place to prove for two to four hours, till it's well risen.
De-gas the dough by poking it vigorously with a spoon or spatula and turn it into a bread pan.
Cover the bread-pan with cling-film and put in a warm place to prove for up to an hour.
Once you see the dough is rising well preheat the oven to its hottest setting.
Once the dough and oven are ready, place a tin of water in the bottom of the oven and the dough on its shelf, then turn the oven down to 200°C and bake for forty minutes.
Voilà !
In a large bowl (in France once uses a salad bowl) put 1 1/2 cups of hand-hot water and a good spoonful of yeast. Add 3 cups of flour and mix till all the flour is incorporated.
Cover the bowl with cling-film and put in a warm place to prove for two to four hours, till it's well risen.
De-gas the dough by poking it vigorously with a spoon or spatula and turn it into a bread pan.
Cover the bread-pan with cling-film and put in a warm place to prove for up to an hour.
Once you see the dough is rising well preheat the oven to its hottest setting.
Once the dough and oven are ready, place a tin of water in the bottom of the oven and the dough on its shelf, then turn the oven down to 200°C and bake for forty minutes.
Voilà !
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