Matt Prestons No Prove Bread Recipes

MATT PRESTON'S NO PROVE BREAD

Matt Preston's No Prove Bread image

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

Ingredients

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

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

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