No Knead Bread – Basic Recipe
Mix flour, salt and yeast in a large bowl. Pour in the water and stir quickly with a wooden spoon, until barely combined. The mix should be very loose and sticky. Wrap your bowl with cling film and leave to rest for 16 hours.
Once this time has passed, pick up your bowl and check that the dough has more than doubled in size and has lots of bubbles on its surface. Dust a working surface with plenty of semolina and transfer your blob of dough over it. Flatten it slightly, then fold the four corners towards the centre. Dust a kitchen towel with more semolina, then place your dough over it, folded side facing down. Close the towel and leave to rest for 3 more hours.
Towards the end of the second raising period, turn on the oven to 240°C. Place an oven-proof pot with a lid inside it so that it reaches that same temperature. Meanwhile, pick up your bread and keep it handy. Once the oven is hot, pull out your pot and remove the lid (careful, for it’ll be very hot). Flip your dough inside the pot, making sure that the folded side is facing up now. This passage will be tricky, but it is important to do it quickly so you don’t lose heat and momentum. Cover your pot with its lid and place it back in the oven.
Bake for 35 minutes, then remove the lid and bake for 15-20 more minutes, until puffy and golden. Remove from the oven and allow to cool for ten minutes inside the pot, then gently extract it and place it on a rack to finish cooling.