No-Knead Bread

  • 3 cups lukewarm water
  • 1 1⁄2 tbsp yeast
  • 3/4 tbsp salt
  • 6 1⁄2 cups (900g) flour
  1. Mix in a bowl
  2. Cover loosely and leave to rise for a couple of hours
  3. Refrigerate
  4. Any time in the next 2 weeks, take a portion of dough, shape into a loaf, and let rest for 30 min
  5. Bake for 30 min at 230c, with a tray of water underneath to produce steam

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