The no-knead loaf, baked in cast iron

Mix 500 g strong white flour, 10 g salt, 2 g dried yeast and 380 g cool water until no dry flour remains. Cover and leave it on the counter for 12 to 18 hours, until bubbly and doubled.

Heat the pot first

Put the Loaf Pot, lid on, into the oven at 250 °C for 45 minutes. Shape the dough gently, drop it onto the shallow lid, then cover with the deep base. Bake 30 minutes covered and 15 uncovered.

Let it cool

It is tempting, but cut it after an hour. The crumb is still setting while it ticks and crackles on the rack.