No-Knead Sandwich Bread

Ingredients

  • 247 g bread flour
  • 213 g all-purpose flour
  • 1‌1⁄2 tsp salt
  • 1 tsp instant yeast
  • 360 ml lukewarm water

Directions

The Day Before
  1. In a large bowl, mix together the bread flour, all-purpose flour, salt and yeast.
  2. Stir in the water until a loose, shaggy dough has formed. Cover with plastic wrap and let rise at room temperature for a minimum of 12 hours but up to 18 hours.
The Next Day
  1. Butter a loaf pan. Set aside.
  2. Knock the air out of the dough and transfer to a floured surface.
  3. Shape into a 20 x 30 cm rectangle. Starting at an short edge, fold in thirds like a letter, then place, seam side down, into the prepared loaf pan.
  4. Cover and let rise until doubled in size, about 1‌1⁄2 - 2 hours. Towards the end of the rise time, preheat the oven to 230° C.
  5. Dust the loaf with a bit of flour and score down the center with a sharp knife.
  6. Bake for 35-40 minutes, until the top of the loaf is a deep golden brown.
  7. Let cool completely before slicing. Store the bread in an airtight container at room temperature for up to 4 days. It also can be sliced and frozen.

Notes

  • If using active yeast, use 1‌1⁄4 tsp and place in lukewarm water 5 minutes before adding to flour mixture.