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