No Knead Bread

3 cups flour
1/4 teaspoon yeast
1 and 1/4 teaspoons salt
1 and 1/2 cups water

Combine dry ingredients
Add water, stir until blended
Dough will be sticky and shaggy
Cover bowl with plastic wrap
Let dough rest at least 12hrs, preferably 18hrs, at warm room temperature

Dough is ready when the surface is dotted with bubbles, and is a stringy texture
Lightly flour a work surface and place dough on it
Sprinkle with a little more flour and fold it over on itself once or twice
Cover loosely with plastic wrap and let rest about 15 minutes

Using just enough flour to keep dough from sticking to work surface, gently and quickly shape dough into a ball
Generously coat a tea towel with flour, wheat bran or cornmeal
Put dough seam side down on towel and dust with more flour, bran or cornmeal.
Cover with another cotton towel and let rise for around 2 hours
When ready, dough will be more than double in size and will not readily spring back when poked with finger

At least half an hour before dough is ready preheat your oven to 250 degrees Celsius
Put a heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats
When dough is ready, carefully remove pot from oven
Slide you hand under towel and turn dough over into pot, seam side up
It may look at mess, but that is OK
Cover with lid and bake 30 minutes
Then remove lid and bake another 15 to 20 minutes until loaf is beautifully browned
Cool on rack