No-Knead Bread

• 400g strong white bread flour
• 8g salt
• ¼ tsp instant yeast
• 300ml cool water

Stir everything together into a shaggy, sticky dough. Cover the bowl.

Leave at room temperature until bubbly and more than doubled. Anywhere from 12 to 18 hours works.

Tip onto a floured surface and fold it over itself a few times into a rough ball.

Set it seam side down on well-floured baking paper and cover.

Put a lidded cast-iron pot in the oven and heat to 240°C (220°C fan) while the dough finishes rising.

Lift the dough into the hot pot on its paper, cover and bake. The lid traps steam for a crackly crust.

Remove the lid and bake until deep brown.

Cool on a rack before slicing. It's still cooking inside.