No Knead Bread

Seconds to make, 30mins in oven and completely unprocessed!!!

525g strong bread flour
7g quick acting yeast
15g Olive oil (or 1 tablespoon)
395ml warm water
12g fine salt
50ml Warm water
US CONVERSION
4 cups flour
1.5tsp instant yeast (or 1 sachet)
1tbsp olive oil
1 3/4 cups warm water
(after 30mins dissolve 1tsp salt in 1/4 cup warm water)

OPTIONAL - roast as much garlic as you like in olive oil, with some salt and rosemary. Fold into the bread when you add the salt to the recipe.

Mix your flour, olive oil, warm water and yeast together in a bowl. Mixing with a spoon is fine. Cover with cling film and leave to rest in a warm place for 30mins.
After 30mins, dissolve 12g fine salt in 50ml warm water and add to the dough and mix again until combined.
Leave to rest for 3-4hours in a warm place.
Once risen, transfer the dough to a lined high sided baking tray or loaf tin. Try and use a tray that is no bigger than 30x20cm. For a higher loaf, use a log tin. Don’t worry if the dough is very loose and wet.
Before cooking, pre-heat your oven to 220C (fan)
Put in oven for approx 30mins until the bread is baked and golden brown (and sounds hollow when tapped underneath)