This bread is baked inside a preheated saucepan under a lid. If you want the technical explanation as to what that does to the bread, check out this article from the New York Times. All I know is that it works.
No-knead pot bread:
500 ml cold water
A pea-sized amount of fresh yeast (or a quarter teaspoon dry yeast, according to the NYT article)
1000 ml plain flour
2 tsp salt
In a large bowl, dissolve the yeast in the water. Add the salt and flour, and mix. As soon as all the flour is mixed in, you're done. Cover the bowl with cling film, and leave the dough to rise for at least 12 hours. I normally make the dough in the evening and bake it in the morning or when I get home from work.
After 12 hours, the dough will be visibly full of little bubbles. Turn it onto a generously floured surface, and fold it over on itself a few times - that's all, no kneading involved. The dough is very wet, so you need quite a lot of flour to stop it from sticking to the work surface and your fingers. Now gently lift the dough back off the work surface and place it into a greased dish of some kind. I use an oval oven proof dish which I grease with oil and dust with flour. It doesn't really matter what you use, as long as it has room for the dough to grow additionally in size. Cover the dough with cling film, and leave it to rise for another two hours. When the two hours have passed, the dough is ready to bake.
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