Bigger Bolder Baking

[feder1]

We have just made and half eaten a really good Cinnamon Raisin Bread (no knead).

We found it on youtube and the recipe can found on the above website.com.

The interesting thing about it was that the first proofing was overnight for 12-15 hours which happened in the kitchen with no extra warmth.

This worked well since we put together the ingredients yesterday at 4oclock and just left it overnight. All very easy.

[James]

I do all my bread that way. Flour, 75% hydration, dash of salt, quarter dash of yeast. Mix, but no need to knead. Let it sit overnight, gently knock back and leave while the oven heats up, bung it in and done. Works with strong, wholemeal or plain flour.