Easy No-Knead Bread

Instructions

In a large bowl, add the active dry yeast and ¼ cup (60ml )of lukewarm water. Let it rest for 5 minutes to activate the yeast.

Add the flour, salt and remaining 1 1/4 cups (300 ml) water.

Mix with a spatula until everything is well combined.

Cover the bowl with plastic wrap.

Let the dough rest for 16-18 hours at room temperature, until doubled in size and looks bubbly.

Transfer the dough onto a floured surface.

Shape the dough into a ball using a dough scraper if necessary as the dough is really sticky to the touch. For this, gently lift the edges of the dough, folding it over toward the center, rotating the dough as you go.

After shaping the dough into a rough ball, carefully flip it over so that the smooth side is facing up.

Place a parchment paper into a medium bowl and sprinkle with flour and cornmeal over the parchment paper. Add the dough and cover. Let the dough rise for another hour at room temperature.

Meanwhile, turn the oven to 470F (240C) and add a 9-inch (23cm) round iron cast pot inside without the lid. Leave it in the oven to heat through for about 1 hour.

Transfer the dough with the parchment paper into the hot pot.

Put the lid on. Bake for 30 minutes at 470F (240C) with the lid on to create steam.

Remove the lid.

Bake for another 15-20 minutes at 440F (230C) to let the bread get some crispy golden brown crust.

Let it cool completely before cutting the bread.

Bread