I must say I stopped regularly making bread as we've got the most amazing bakery around the corner and it's crusty and chewy and delicious...but it's $6 a pop
Just tried this recipe for No-knead-bread and there is no looking back baby!
You do need some sort of Dutch oven to cook it in. I used my large La Chasseur cast iron pot.
The dough needs to sit for 12-18hours, so I made my dough at night and then finished off the bread late afternoon the next day.
It's so easy you don't even need a thermomix, but thermie does make it less messy...
500gm (3cups) flour (they say you don't even need to use bread flour)
quarter of a teasoon of yeast
1 and a quarter teasoon of salt
280gm (1 and a half cup) water
5sec/spd7 to bring the dough together......and THAT'S IT!
pop it in a bowl and glad wrap it and let it sit for 12-18 hours
Flour up your bench or thermomat, turn out your dough, it should be bubbly. Form it into a ball (as much as you can as it will be very floppy) by bringing all 4 side into the centre.
The original recipe suggests getting a clean teatowel and sprinkle liberally with cornmeal/bran/seeds place your dough seam side down onto the teatowel, another sprinkling of cornmeal on top of the dough, fold the teatowel up over the dough to rest for another hour or two. (you could maybe use the thermomat instead?)
Heat the oven with your Dutch oven inside SUPER hot 250degrees celcius and pop your bread seam side up (where you folded it into a ball earlier) into your dutch oven and into THE oven
Cook for 30mins with lid on, and then 15-20mins lid off.
Original recipe with a video is here:
http://www.motherearthnews.com/Real-Food/2007-12-01/Easy-No-Knead-Dutch-Oven-Crusty-Bread.aspx***LET ME JUST ADD THIS WARNING***
make sure that the pot you're using to cook in can handle that sort of heat...the top of the handle of my Dutch oven exploded off! Not too sure why...maybe had some moisture in it....but just be careful...
