No-knead bread

• 300g all purpose flour
• 140ml tepid water
• 1 tea spoon of dry yeast
• 1 tea spoon of salt

1. Pour 300g all purpose flour
2. Add 1 tea spoon of salt
3. Add 1 tea spoon of dry yeast
4. Mix well with a spoon
5. Incorporate slowly about 140ml of tepid water
6. Mix with a spoon until it all becomes wet
7. Let it rest in the bowl, covered, in a warm place, for about 12 hours
8. Oil your hands. The dough will be sticky, but try to fold it and turn it around inside the bowl.
9. Cover with a cloth and waith for another 2 hours. After 1 1/2 hours, preheat the oven at 220ºC. It must have a tray on the lower third, with a pyrex bowl and cover, as the one in the photo.
10. When the 2 hours are finished, pour the mix into the pyrex bowl. Cook in the oven, covered, for 30 minutes.
11. Remove the lid and cook at the same temperature for 15-20 minutes, until a good crust develops.
12. Take out and let it cool down.

Good things: -the long fermentation gives it a wonderful flavor. -it has the right density -the final product does not stick to the pyrex -no manipulation on a floured surface means no uncooked flour in the mix

Bad things: -it is sticky as hell, you need some non stick spatula for handling the dough -the recipe tricks you into thinking it can be manipulated, but it can not so easily, unless it is much drier. -you have to pour the mix in a hot container, which is risky -long waiting times, needs preparation.