How to make
Work with a spoon. Prepare a cast iron pot with a lid. In a bowl, mix the flour, dry yeast, salt and add warm water. Stir and leave it to rise for about 4 hours.
After it has risen for the allotted hours, the dough is poured on a well floured surface, sprinkled with a handful of flour on top and transferred several times from the edges to the center with a flat spatula.
Form it into a ball and leave it to rise again for another 30 minutes.
In an non preheated oven, place the empty pot with a lid to heat to 430°F (220°C), remove it when it heats up and place the ball of dough, by making sharp cuts with a sharp knife crosswise on top of the dough.
Bake at 430°F (220°C) for 30 minutes with a lid, then another 15 minutes without a lid.
The No-Knead Bread is very successful!
Note: The dough is very sticky, but flour is added as indicated in the recipe and is not kneaded by hand.
I make this bread in the evening and leave it in the fridge all night and shape it in the morning. It has a wonderful structure and a nice crispy crust.
