Seeded overnight no-knead loaf
It’s hard to believe that this no-knead, virtually hands-free loaf is really going to work, but rather like sourdough, it has a slightly tangy flavour, an open-crumbed texture and a wonderfully crisp crust. It's inspired by a legendary method popularised by food writer Mark Bittman in The New York Times
Recipe by Tamsin Burnett-Hall
Makes: 1 loaf (12-14 slices)