No Knead Bread

Ingredients

• 430 grams bread flour
• 1/4 teaspoon instant yeast
• 1 teaspoons salt
• 390 ml water

Method

• Mix flour, yeast and salt
• Add 390 milliliters water and stir until blended
• Rest at least 12 - 18 hours
• Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
• Shape dough into a ball
• Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour let rise for about 2 hours. When it is ready
• Pre-heat oven to 230C. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats.
• Remove pot from oven put dough in seam side up
• Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes
• Cool on a rack.