No-knead French bread

Measure the flour, levelling each cup, and set aside.

In a bowl whisk warm water, sugar, salt and yeast until combined.

Add the flour and mix with the whisk until the water is absorbed, then by hand until no loose flour remains, a minute or two; do not knead.

Rub the dough surface with a little olive oil so it does not skin while it proofs, and cover it.

Divide the dough in two; flatten each half and roll it up like a mat into a loaf, tucking the edges for a smooth round end.

Place on a parchment-lined baking pan, cover with a damp towel and proof 30 minutes to an hour.

Cut deep diagonal slashes in each loaf with a sharp knife.

Spray the surface with warm water for a rustic look.

Bake in a preheated 400 degree oven 20 to 25 minutes, depending on how dark and crusty the crust should be.