No Knead Bread

From Jenny Can Cook (see original recipe here)

makes 1 large round loaf

Ingredients

• 3 1/2 cups aerated flour (not sifted)
• 1/4 tsp (1g) dry yeast
• 1 tsp salt (heaped)
• 1 1/2 cups (355 ml) cold water

Method

1. Combine flour, yeast and salt in a large bowl. Stir in water until it is well combined. The dough will be sticky.
2. Cover with plastic wrap and let rise at room temperature for 8 - 24 hours (only 3 hours if using hot instead of cold water). The dough will become puffy and dotted with bubbles.
3. Transfer the dough to a well-floured surface and sprinkle with a little flour. Fold dough over 10-12 times and shape into a rough ball.
4. Line a baking sheet with parchment paper, flour it slightly and place the ball of dough on it. Let the dough rest again for 35 minutes.
5. Place a small metal pan (glass may break!) low in the oven and preheat the oven to 230° Celcius. Boil some water.
6. Place baking sheet with dough in the middle section of the hot oven and carefully pour the boiling water into the hot empty pan below the bread. Immediately close the oven door to trap the steam and bake the bread for 35 - 40 minutes.