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Put the flour and yeast into the bowl with the Kneading/crushing blade attachment. Lock the lid with the stopper and set on speed 3 for 4 seconds.
Add the water and salt. Lock the lid with the stopper and set it on the P1 Pastry mode for 2 minutes and 30 seconds.
Leave the dough to rest at room temperature for around 12 hours.
Transfer the dough to a floured work surface and shape into a ball by folding the dough over itself.
Place a clean tea towel into a bowl and sprinkle with flour. Place the bread into the bowl with the top of the ball facing downwards.
Rest for 30 minutes.
Preheat the oven to 245°C. Once hot, place an empty casserole dish in the oven and leave it to preheat for 15 minutes.
Turn the bread ball out onto baking paper and score the top with a well-sharpened knife.
Take the casserole dish out of the oven and place the bread at the bottom using the baking paper to help you. Bake for 35 minutes.
Remove the lid and leave to cook for another 10 minutes until the top of the bread is golden brown.