The hands-off bread that does the work for you!
This super simple bread recipe is great for those who want to try long fermentation without going full sourdough. I also doesn’t need kneading at all, and can be ready for breakfast if you start it the evening before you want it. The original recipe is inspired by The Orange Bakery, a gorgeous father/daughter run bakery in Watlington, Oxfordshire.
The next day, lightly flour your worktop, and tip out your bubbly bread dough. Roll and fold the dough into a loose ball, and place in a banneton, or a bowl lined with a floured tea towel. Cover, and leave at room temperature for 1 hour, or longer if it’s a particularly cold day. Meanwhile preheat your oven to 200C.