No-knead bread

Make sure the yeast and salt are evenly incorporated through the flour.

Add the water and mix until there is no dry flour; the dough will be sticky and gooey.

Cover and let it sit 12 to 24 hours.

Pick the dough up at the edges and fold it towards the centre three to five times or more, then pick it up, flip it over and drop it onto floured parchment and dust the top.

Proof 45 minutes to an hour, until it has grown by about 50 percent rather than doubled.

Meanwhile heat the oven to 450F with a lidded Dutch oven inside for 45 minutes to an hour, until it is ripping hot.

Score the loaf, drop it into the Dutch oven and spritz it and the pot heavily with water.

Bake covered 30 minutes, then uncover and bake another 15 until it reads about 205F.

Cool completely, at least two hours and ideally four, before cutting.