Matt Preston'S No Prove Bread - cooking recipe

Ingredients

1 kg bread flour, plus extra to dust
1 tablespoon salt
1 tablespoon instant dried yeast
950 ml lukewarm water

Preparation

For the bread, combine flour, salt and yeast in a large bowl. Stir in water until well combined. Cover with plastic wrap, then refrigerate overnight.
Remove bowl from fridge 1 hour prior to cooking, and allow to come to room temperature.
Preheat oven to 220°C.
Line two baking sheets with baking paper, and generously dust sheet with flour. Place half of the dough onto one tray and place in oven for 1 hour or until golden, and the inside sounds hollow when knocked on the base. Make rolls and a smaller long loaf with remaining half of dough. Bake in oven for about 40 minutes or until golden and hollow inside.