No-knead bread

Ingredients

• 3 cups (400 g) bread or all-purpose flour
• 1½ tsp salt
• ¼ tsp instant yeast
• 1½ cups (350 ml) water

Method

1. Mix the flour, salt and yeast, add the water and stir to a shaggy, sticky dough. Cover and leave at room temperature 12 to 18 hours.
2. Turn the dough onto a floured surface, fold it over itself a few times into a ball and rest it on parchment for 1 to 2 hours.
3. Heat the oven to 450°F (230°C) with a covered Dutch oven inside for 30 minutes.
4. Lower the dough on its parchment into the pot. Bake covered 30 minutes, then uncovered 15 minutes until deep brown.
5. Cool on a rack before slicing.