No-knead bread (country white loaf)

Place all of the ingredients into a large mixing bowl and mix until well combined. Cover with cling film and leave in a cool, dry place for 18-24 hours.

Preheat the oven to its hottest setting and place a baking stone or cast iron casserole dish into the oven for 45 minutes.

With floured hands, push the sides of the dough in the bowl down and underneath, to make a neat round. Slide the dough onto the hot baking stone and cover with the heat-proof bowl, or into the casserole and cover with the lid. Bake in the oven for 20 minutes, then remove the bowl or lid and bake uncovered for a further ten minutes, or until the bread is golden-brown and cooked through (the loaf should sound hollow when tapped on the bottom).

Cook’s note If you are using wholemeal flour, you will need approximately 50ml more water.