No Knead Bread


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


  • 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.