At a glance
This rustic no-knead bread relies on a long overnight rise to develop flavor and texture, so you'll be mixing ingredients and letting time do most of the work. Shaping and baking happen the next day with a hot cast-iron pot creating a beautiful, crusty loaf in about 50 minutes total.
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Mix the ingredients
Combine all the dry ingredients, add the water, and stir well. Cover with plastic wrap and let rise for 12–18 hours.
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Shape the loaf
Turn the dough out of the bowl onto a floured surface and fold it over on itself a few times from the sides. Dust with flour and let it rest briefly. Then shape it into a loaf and let it rise for another hour. Preheat the oven to 200°C, with a cast-iron pot inside to heat up as well.
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Bake
Transfer the loaf into the hot pot and bake covered with the lid for 30 minutes. Then remove the lid and bake for another 20 minutes.
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