No-Knead Country Bread in a Cast-Iron Pot

👨‍🍳 Method

For the Dough base

1. 1
   In a large bowl, mix the flour, salt and yeast, add the water and stir with a wooden spoon about 1 minute, until there's no dry flour. The dough will be sticky and shaggy.

   BowlWooden spoon
2. 2
   Cover with plastic wrap and Let rise 12–18 hours at room temperature, until the dough doubles in volume and its surface is full of bubbles.

   ⚙ ProofingPlastic wraporKitchen towel

   💡A little yeast and a long time do the work of kneading: in the wet dough the gluten develops on its own, and the bread gets a deep flavor and large bubbles.
3. 3
   Sprinkle a little of the flour for dusting on the work surface, turn the dough out onto it with a spatula and fold it twice, like a letter.

   Silicone spatula

   💡The dough is wet and sticky: flour the surface and your hands, not the dough itself, and fold with quick movements so you don't knock out the bubbles.
4. 4
   Shape the dough into a ball and place on floured parchment paper.

   Parchment paper
5. 5
   Let rise another 90–120 minutes.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
6. 6
   Preheat the oven to 240°C (465°F), with a cast-iron pot and its lid inside.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
7. 7
   Score the surface of the dough with a sharp knife.

   Knife

   💡The score decides where the bread opens in the oven: without it, the loaf bursts at a random spot on the side.
8. 8
   Transfer the loaf with the parchment paper into the hot pot.

   Cast-iron pot
9. 9
   Bake in the covered pot 30 minutes, until the bread rises. Remove the lid and bake 15 more minutes, until the bread is deep brown and sounds hollow when tapped on the bottom.

   ⚙ BakingOvenCast-iron pot

   💡The covered pot traps the dough's steam during the first half: the crust stays soft, and the bread rises fully before it hardens.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
10. 10
    Cool on a rack at least 60 minutes before slicing.

    Cooling rack

    💡Hot bread is still baking inside in its own steam: an early slice comes out gummy, and the crust softens.