Overnight Bread

400g plain or type 00 flour
2g dried instant yeast
10g salt
300g luke-warm water (or 50g beer and 250g luke-warm water)

Combine flour, yeast and salt in a large mixing bowl.

Add luke-warm water, and mix until it comes together in a shaggy dough with no dry flour is left.

Cover and let rise for 12 hours or overnight. Shape into a loaf and let prove for 1 more hour under a tea-towel.

Place a dutch oven, covered earthenware pot or cast-iron casserole pot with lid, into your oven set to 220 degree celsius. Leave it in the oven for 15 - 20mins so that the dutch oven is thoroughly heated through.

Place the loaf inside your dutch oven and cover with the lid. Bake for 25mins.

Remove the lid and cook for a further 15 - 20 mins until golden brown.

Photography by Kelli Morris
Recipe adapted from this video