For this all you need it a pan with a lid, I use a casserole dish, le crousset are great, anything

which will hold heat and trap in steam.

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Ingredients:

 

1 Pack of Kitty’s Kits

330ml water

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Method:

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1. Pour your kit and water into a bowl, mix into a shaggy dough and pop a cloth over the top.

Leave anywhere from 8-24 hours. 2.Scoop your dough out of the bowl on a floured surface,

pinch all the corners into the middle, then place seams side up into a bowl lined with a floured

tea towel or a bread banneton (if your fancy). Leave somewhere cosy for 1-2hrs. Place your baking ‘pot’ into the oven and preheat to 220c.

3. Flip your boule, seem side down, onto a sheet of baking paper, using a pair of scissors or with a sharp blade, make a couple slits across the top. Take your ‘pot’ out of the oven, remove the lode, lower in your dough on top of the baking paper then pop the lid back on top and bake for 25 minutes.

4. Remove the lid and bake for another 10 minutes (this’ll get it crusty), then take the pot out of the oven, remove your loaf, cool on a rack then eat!