Easy Crusty No Knead Artisan Bread

In a large bowl, add the Bread Flour (2 2/3 cups), Instant Dry Yeast (1 tsp), Salt (1 tsp), and Water (1 1/2 cups) and mix until all ingredients are combined. This is a sticky dough. Cover with wrap or a tea towel and leave to prove for 3 hours or until it has doubled in size.

After 3 hours, the dough will have bubbles and become puffy. Pour it onto a working surface, sprinkle with a couple of tablespoons of flour and shape into a ball using a scraper.

Place a piece of parchment paper in the bowl and replace the dough ball again the bowl and leave to rest for 35 to 40 minutes.

In the meantime, preheat the oven at 430 degrees F (220 degrees C) and place the cast iron pot in it so it also warms up.

When the oven and pot are hot place the dough ball with the parchment paper in the pot cover with the lid and place in the oven and bake for 30 minutes.

After 30 minutes, remove the lid and parchment paper and continue to bake for another 15 to 20 minutes or until golden brown on top. Once baked, remove from the pot and place on a cooling rack. Serve and enjoy!