Bread without kneading

Start by mixing the flour, salt and yeast in a bowl. In my long experience of baking homemade bread, I have found that it is very important to mix the dry ingredients correctly so that the yeast is evenly dispersed throughout the dough.

Then add lukewarm water and mix together with a spoon until all the ingredients are combined and form a sticky dough.

Cover the bowl with plastic wrap and leave to rise in a warm place for at least 12-18 hours.

4) When the dough is nicely risen, transfer it to a floured rolling pin and flatten it into a round loaf. The dough is quite soft and does not require further kneading.

Preheat the oven to 220 degrees and bake for 35-40 minutes, until the bread is nicely lightened and a nice crispy crust has formed on the surface. This step is the most important and my personal tip is to check the bread every 5 minutes during the last 10 minutes of baking to avoid burning the bread.