No Knead Bread.

This method is based on an American 5 minute a day Artisan Bread recipe but modified and simplified to my liking.

1.5kg strong white bread flour
1ltr water
2 tbsp sugar
3 tsp salt
2 packs dried yeast (Activated as per instructions) or 50 grams fresh yeast

Mise en Place (Everything in place)

Measure all the ingredients

Rub the yeast into the flour

Mix until all the flour is wetted

Make a well and add the water

Leave in a warmish place for several hours
then in the fridge for a day or so

After a day or so the proteins will be nice and stretched and a "Sour Dough" flavour starts to develop.
When you want a loaf take the amount of dough required you can weigh it if you want but I judge it. Flour your hands, use a knife or large scissors to cut the dough. Fold it in on its self to form a round or a torpedo.
Leave to rise in a warm place for an hour or so. Cook at 220c for 30 minutes dependant on size. Leave on a rack to cool for 15 minutes before cutting.

After Making the first batch you can keep it going without the need to add further yeast or start from scratch each time.

Just leave a good hand full of the dough in the container. had some flour to make it easy to handle. Then cut it into small pieces. I find scissors good for this. Then add part of the next 1.5 kilos of flour (About 200g) and rub/mix the old dough in. Then combine the rest of the flour, salt and sugar and mix in the water as with the first batch.