No Knead Bread

Ingredients

3 1/3 cups all-purpose or bread flour
1/4 tsp instant yeast
1 1/4 tsp salt
1 1/2 cups lukewarm water

Method

1. In a large bowl, combine flour, yeast, and salt.
2. Add lukewarm water and stir until blended. The dough will be shaggy and sticky.
3. Cover the bowl with plastic wrap and let rest at room temperature (around 18°C) for at least 12 hours, preferably 18.
4. The dough is ready when the surface is dotted with bubbles.
5. Lightly flour a work surface and turn out the dough. Sprinkle with more flour and fold it over on itself twice. Let rest for 15 minutes.
6. Shape dough into a ball using just enough flour to prevent sticking.
7. Generously flour a tea towel, place dough seam side down, dust with more flour, and cover with another towel. Let rise for about 2 hours until doubled in size and it doesn't spring back when poked.
8. 30 minutes before the dough is ready, place a covered cast iron or ceramic pot into the oven and preheat to 230°C.
9. When dough is ready, carefully remove the pot from the oven. Turn dough into the pot, seam side up.
10. Cover and bake for 20 minutes, then remove the lid and bake for another 10–15 minutes until nicely browned.