3 cups flour
1/2 teaspoon yeast
1 1/2 teaspoons salt
1 5/8 cups of water

1) Mix, don’t knead.
2) Cover and let rise for 12 hours.
3) Bake in cast iron pot for 1/2 hour with lid and 1/4 hour without lid at 450 F / 230° C.

Dough making: © Katja

Adapted from No-Knead Bread, http://www.nytimes.com/2006/11/08/dining/081mrex.html