Step 1

Add the bread flour, the salt and the yeast to a large bowl and combine the ingredients with a wooden spoon.

Step 2

Add the water and slowly incorporate the liquid into the dry ingredients by using the end of the wooden spoon. You don't have to rush, do it slowly.

Step 3

Once the ingredients are blended, cover with a towel and proof the dough for 8-24 hours. I tend to make my dough in the afternoon and leave it to proof until the next morning. You should not refrigerate, but leave it on the counter.

Step 4

Drizzle a little olive oil in a different bowl. Now dust a little flour on a work surface. Carefully add the proofed dough on top of the floured surface. You can use a spatula to scrape any remaining dough from the bowl and onto the work surface. Dust a little flour on top of the dough also. Using your hands or a plastic scraper try to fold the dough until you get a ball shape.

Step 5

Transfer the ball-shaped dough onto the oiled bowl and let it proof for another hour and a half.Preheat the oven to 450 F / 230 C and add the skillet in the centre of the oven. You will want to preheat the oven for at least 30 minutes before the dough goes into the oven.

Step 6

Using a heat-resistant glove, remove the skillet from the oven. Add your proofed dough directly onto the skillet. Using a scissors, you can score the dough in a cross shape. Add the skillet back in the centre of the oven and bake the no-knead skillet bread for about 30-35 minutes. The outside should be nice and crispy and the bread should have a hollow sound when you knock on its bottom.The skillet will be extremely hot, so make sure you handle it with care at all times. Enjoy the bread with vegan butter or jam for breakfast!