Triple No Bread: no knead, no prove, no shape (no good? – who said that? that boy at the back …)
80% hydration dough, hand mixed in a bowl, “kneaded” by repeatedly lifting with a nylon spatula until it falls back under its own weight, two days fermentation in the fridge, turned out onto oiled surface, sides folded into centre, dough cut in half, the two halves lifted onto baking sheet, baked at 240C for 50 minutes.
Not perfect – a bit dense – but not bad.
The PArtisan Baker 