Matt Prestons No Prove Bread Recipes

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MATT PRESTON'S NO PROVE BREAD

Make and share this Matt Preston's No Prove Bread recipe from Food.com.

Provided by Stephanie Z.

Categories     Breads

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 4



Matt Preston's No Prove Bread image

Steps:

  • 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.

Nutrition Facts : Calories 459.9, Fat 1.3, SaturatedFat 0.2, Sodium 878.9, Carbohydrate 96, Fiber 3.8, Sugar 0.3, Protein 13.5

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

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