No-Knead Artisan Bread

Method

1. 1
   • wheat flour430 g
   • dry yeast1 tsp
   • salt2 tsp

   Mix the shaggy dough — In a large bowl stir together the flour, yeast and salt. Add about 345 ml cool water and mix with a spoon until no dry flour remains; the dough will be shaggy and wet.

2. 2

   Let the dough ferment overnight — Cover the bowl and leave at room temperature for 12-18 hours, until the surface is dotted with bubbles.

3. 3

   Shape and rest the dough — Tip the dough onto a floured surface, fold it over itself a few times and shape into a ball. Rest on parchment for 30 minutes.

4. 4

   Transfer dough to the hot pot — Meanwhile heat the oven to 230°C/450°F with a lidded cast-iron pot inside. Lower the dough (on its parchment) into the hot pot and cover.

5. 5

   Bake covered then uncovered — Bake covered for 30 minutes, then uncover and bake 15 minutes more until deep brown. Cool completely on a rack before slicing.

   ⏱45 min