A forgiving no-knead bread

Bread

Mix 400 g flour, 8 g salt, a quarter teaspoon of dry yeast and 300 g of water until no dry flour is left. Cover the bowl and leave it at room temperature for 12 to 18 hours, until the surface is full of bubbles.

Shaping

Turn the dough onto a floured board, fold it over itself a few times and let it rest for an hour while the oven and a heavy pot heat to 240 °C.

Baking

Bake covered for 30 minutes, then uncovered for 15 to 20 minutes until deeply brown. Let it cool for an hour before cutting; the inside keeps cooking.