Thanks Derek cheers

Hi Derek
Good luck, Looking forward to seeing the end results
regards Kev

I hope it tasted as good as it looks.
Good onya mate.
regards Kev

Looks good to me.

I have been sharing the photos on our facebook group called The Hooker, The Cook & Penny and some of the ladies asked me to write out how I have been making these.

Did that today so thought I would also pop it on here as well.

If you are a Facebook user and interested in having a look, here is the link - https://www.facebook.com/groups/399476553539806

I have been asked to provide the recipe for the square loaves I have been making.  I use a no knead method which is a combination of a recipe from the company, Simply No Knead in Victoria, and a lot of experimenting both at home and in the bush using our kitchen oven, camp ovens and my trusty Weber Baby Q BBQ.

No knead bread is a total different concept to the old way of kneading that can take quite some time and effort, even if using packaged bread mixes.  The dough is wetter and actually when you make your first batch you will wonder if it will even work.  At least I did.

While there is no need to knead the dough you do need to flip and roll it several times after the first rise to expel some of the air.  Not too vigorously as remember it is no knead.

The loaf I have been making is basically a 700 gram loaf of bread and the bread tin has a lid to make the loaf square.  I bought the tin off eBay.  There are many there just do a search for lidded loaf tin and you will find them in various sizes.  The one in my photos is a 750 gram one.

Ok, so here are the ingredients

600 grams or 4 cups of flour (I buy Defiance Bakers Flour in 5 kg bags)
1/2 tablespoon bread improver (Wallaby brand from Woolies)
1 and 1/2 teaspoons salt
3/4 tablespoon dry active yeast
1 and 1/2 teaspoons white sugar
500 mls very warm water (You may not need all of it)
1/2 tablespoon of good olive oil

This is how I do it:

All dry ingredients into a large bowl at least twice the size of the ingredients, and give it all a good stir.

Pour over the oil then add around 3/4 of the water and start mixing.  When the liquid has been absorbed add half of the remaining water and continue your mixing.  Then add a little water at a time until you have a nice wet but firm dough.  It does look wet and nothing like a normal bread dough at this stage.

Cover the bowl in glad wrap and set aside in a warm place to rise. 

Now here is a trick I learned from the Simply No Knead folk.  Put the bowl in the sink and fill with warm water to about half way up the bowl.  This creates a much faster rise and doesn’t affect the dough one bit.

Another trick when out in the bush is to place the dough on the front seat of the car with the car in the sun.  It is amazing how warm it gets in there even in winter.

When the dough has doubled in size flour your bench with a real good covering.  Gently remove the dough from the bowl straight onto the flour.  The dough is going to be very wet and sloppy

With a spatula or something similar fold one edge of the dough over, brushing off excess flour as you go.  Working on opposite sides keep folding until the topside of the dough is dry from the flour.

I then cut the dough in half.

Take each piece of dough and start pushing the sides in under the dough until you have a nice ball shape and then drop it into your well greased bread tin.  Do this with both pieces of dough.  If you are using the lidded one make sure you grease the inside of the lid.  I grease with olive oil.

Slide the lid on and set aside to rise.  Now because you have a lid on you cannot see the rise but I have been letting mine sit for 35 minutes and that seems fine.

Into a hot oven at around 220 degrees for 35 minutes and that is it.

Hope you can understand.  Happy to answer any questions.