No Need To Knead!

This recipe, developed by Jim Lahey of Sullivan Street Bakery in New York, is now world-famous. When the ciabatta comes out of the oven, it looks like it has been made by a boutique bakery.

- Johane Neilson

Makes 1 loaf Preparation time: 15 minutes (plus about 14 hours resting time – it’s worth the wait, believe me!) Baking time: about 40 minutes Oven temperature: 230°C

• 750ml stone-ground white bread flour

• 10ml salt

• 5ml instant yeast

• 375ml water

1 In a large mixing bowl, mix all the ingredients with a wooden spoon until they just come together.

2 Cover the mixing bowl with cling wrap and let the dough rise for 12–14 hours at a moderate room temperature. The warmer it is, the faster the dough will rise, but rather aim for long and slow. The dough will double in volume and form bubbles on the surface.

3 Turn the dough out onto a floured work surface – it will be runny and sticky, so use sufficient flour to prevent it from sticking to the surface.