This recipe is a simplified and flavorful version of the classic no-knead bread, perfect for a homemade artisan loaf.
In a large mixing bowl, combine the flour, yeast, salt, and sugar.
Mix the dry ingredients thoroughly to ensure even distribution of the yeast and salt.
Add the lukewarm water to the dry ingredients and stir until a sticky dough forms.
Use a spatula or your hands to mix; the dough should be sticky but well combined.
Cover the bowl with plastic wrap and a kitchen towel, then let it rest at room temperature for 12-18 hours.
Place the bowl in a draft-free area to ensure consistent rising.
After the resting period, preheat your oven to 450°F (230°C) and place your oven-safe pot with its lid inside to heat up.
Preheating the pot ensures the bread gets a good crust.
Lightly flour your hands and gently fold the dough over itself a few times in the bowl.
This step helps to shape the dough without deflating it too much.
Carefully remove the hot pot from the oven, grease it lightly, and transfer the dough into it.
Be cautious when handling the hot pot to avoid burns.
Cover the pot with its lid and bake for 30 minutes.
Baking with the lid on traps steam, creating a crispy crust.
Remove the lid and bake for an additional 15-20 minutes until the crust is golden brown.
Keep an eye on the bread during this stage to prevent over-browning.
Let the bread cool slightly before slicing and serving.
Allowing the bread to cool helps it set and makes slicing easier.
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