No-knead rustic Italian loaves

In a large bowl mix all-purpose flour with a little instant yeast and a little sugar.

Add warm water and the salt; pull together with a dough whisk or wooden spoon, then by hand once it gets too tough, just until all the flour is incorporated. It need not be smooth and is a little sticky.

Cover and leave somewhere warm for an hour and a half.

Around the hour mark, preheat the oven to 475 for a good half hour before baking.

Turn the dough onto a well-floured surface, cut into two equal pieces, pull each together with a bench scraper and roll it loosely.

Pull each into a 12-inch loaf and give it a few twists.

Dust the tops with a little flour and cut a few slits along the whole length with a razor or sharp knife.

Put into the 475 oven, immediately turn it down to 450 and bake until golden brown.