Adam Rasburn

Adam Rasburn

28th March 2011
Adam Rasburn


This is our fuction bread, its delicious, no knead, can be made the night before and makes enough for about 45-50 portions.


  • 1.5 Kg Bread Flour
  • 30g Salt
  • 30g Sugar
  • 25g Fresh Yeast
  • 100g Olive Oil
  • 1100g Water


This bread is an 80 % hydration, it is very very wet more like a batter. You will not be able to knead it and because of the water content yo don't need to knead it.
Mix all the dry ingredients and put the olive oil and yeast in with the water.
Add the wet to dry and mix until it all comes together.
You can wait for it to double in size and then use it or put it in the fridge overnight.
When double in size pour the mix into a lined oiled gastro tray and add some olive oil on the top.
Wait for the dough to double in size then bake at 160/180 for 45mins or until the middle is cooked and outside is golden brown.

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