Overnight No-Knead Bread

Time does the kneading. You stir four things together in the evening and bake the next day.

Ingredients

• 430 g strong white flour
• 1.5 tsp salt
• 0.5 tsp instant yeast
• 345 ml water

Method

1. Stir everything together in a large bowl until no dry flour remains. Cover and leave for 12 to 18 hours.
2. Tip onto a floured surface, fold the dough over itself a few times and shape it into a ball. Rest for an hour.
3. Heat a lidded cast-iron pot in the oven at 230°C for 30 minutes.
4. Drop the dough in, cover, and bake for 30 minutes. Remove the lid and bake 15 minutes more, until dark brown.