No Knead Bread

No Knead Bread: so easy a 4-yr old can make it! | Steamy Kitchen

Ingredients and  Preparation (in nutshell)
3 cups of bread flour in a big bowl
1/4 teaspoon of instant yeast
1 teaspoon of table salt
1-1/2 cups of lukewarm water
Wrap up the no knead bread dough
Give it a kiss good night and let the no knead bread dough sleep for 12-20 hours on counter or in a nice, warm, cozy place

Dump out on floured surface
Wet your hands. This will prevent the very sticky dough from sticking to your hands. If you find dough sticking to your hands, wet again. Why not flour your hands? You could, but you want to keep the flour: water ratio pretty even. Since we are adding flour to the surface, I balance it out by wetting my hands. It is the high water content that makes this bread so deliciously light and the crust very crisp. With wet hands, grab the dough and fold over all ends towards the middle. Turn dough blob over so that you get a nice, smooth, tight surface. Try to tuck the dough ends under to get that taut surface.
Gently move dough onto a floured towel. Cover. Let nap for 2 hours. It should puff up nicely and double in size.
A half hour before the nap ends, we will need to begin preheating your baking vessel. Slip a covered pot into the oven. Crank up the heat to 230C. Let it pre-heat for 30 minutes or longer.
 Use a 5-qt or larger cast iron, ceramic, Pyrex, stainless steel or enamel pot.
Cover and put back into the oven. Bake covered for 30 minutes.
Then uncover and bake further for 15-20 minutes