no-knead dough

Mix flour, yeast, salt, and water until just combined (no kneading).

Cover and let the dough rise for 4–5 hours.

During rising, stretch dough from the edges to the center a few times.

Transfer to the fridge for cold fermentation (up to 3–4 days).

On baking day, flour a surface and gently flatten dough into a rectangle.

Fold and shape into a ball, place in a floured cloth-lined basket (smooth side down).

Let the dough proof for 1–2 more hours.

Preheat oven to 240°C with a lidded Dutch oven inside.

Flip dough onto parchment, score the top, transfer into hot pot using the parchment paper.

Cover and bake for 20 min, uncover and bake another 15 min.

Cool bread on a wire rack completely before slicing.