No knead rosemary bread

In a large mixing bowl, add all the dry ingredients (flour, yeast, salt) and then add the water.

Stir the mixture with a wooden spoon until you get a very wet and shaggy dough.

Cover the dough and let it rest at room temperature for 12-14 hours (it's best to prepare the dough the night before and bake it in the morning).

After the long fermentation, you’ll notice the dough has doubled in size and is bubbly.

Flip the dough onto a floured surface (since the dough is very sticky, use a generous amount of flour).

Flatten the dough and fold it a few times on itself (you can watch the video for a better idea).

Try to shape the dough into a ball and transfer it to a proofing basket, smooth side down (any basket lined with cotton cloth will work), cover it, and let it rest again until it doubles in size, for 1-1.5 hours.

Preheat the oven to 250°C and place a cast-iron pot (or any oven-safe pot with a lid) inside.

Flip the dough onto a tray lined with parchment paper, then transfer the dough into the hot pot (using the parchment paper makes handling the dough easier at this stage).

Make a few slashes on the top of the dough with a sharp knife.

Bake the bread covered for about 30-40 minutes, then uncover and continue baking until golden and crispy (about 15 more minutes).

Transfer to a cooling rack and let it cool completely before slicing.