No Knead & No Oven Bread - cooked in a thermal cooker.

This recipe is adapted from the now famous no knead bread recipe developed by Jim Lahey of Sullivan Street Bakery, Manhattan.
It was first published in the New York Times in November 2006 and has become one of the most talked about recipe on the Internet.

THE INGREDIENTS:

1½ cups of bread flour.
1 to 1½ tsp of salt (depending on your taste).
⅛ tsp of instant dried yeast.
1 cup of tepid water.

You also will need a tin to bake the bread in that will fit into the inner pot of the thermal cooker. A round cake tin will do fine. This tin needs to be greased.



THE METHOD:

1. Mix all the dried ingredients together in a bowl before mixing in the water. You don’t need to beat.
2. Cover the bowl with cling film. Leave it in a warm place for around 12 hours.
3. Sprinkle a good layer of flour onto a piece of parchment paper and flour your hands well before scooping the dough out of the bowl and putting it onto the parchment paper.
4. Spread the dough out a bit and simply fold the dough sides over each other. Then fold the bottom to the top.
5. Turn the dough over and shape it gently so it fits in the tin before placing it on a trivet in the inner pot and putting the lid on.
6. Put the inner pot into the outer pot. Shut the lid and leave for 2 hours to rise again.
7. After two hours remove the inner pot.
8. Remove the tin from the inner pot and make sure it has risen before covering it with either recycled aluminium foil (Eco care or similar) or baking parchment paper. Remember to make a handle to lift it out once cooked.
9. Put it back into the inner pot and fill with hot water to come ¾ up the side of the pan before putting on a heat source and bringing it to the boil.
10. Once boiling turn down to a simmer for 20 minutes.
11. Put the lid on the inner pot and put the pot into the outer pot for 2 hours.
12. When cooked remove and turn out onto a rack to cool.