No Knead Italian Rustic Bread - Recipe Has Been Corrected! - cooking recipe

Ingredients

3 cups all-purpose flour, I prefer to use Robin Hood Nutri Flour Blend
1 1/4 teaspoons salt
1/4 teaspoon sugar
1/4 teaspoon dried yeast granules
1 5/8 cups water, an eighth of a cup is equal to 2 tablespoons

Preparation

I like to prepare this with my Kitchenaid dough hook.
Place flour, salt, sugar and yeast in the mixer bowl. Add the water.
Using the dough hook and the \"stir\" setting on the mixer allow the dry and wet ingredients to come together (this should take a minute) until all the flour is incorporated. You can do this with a wooden spoon or spatula just as effectively.
Cover the bowl with a towel and rest in a warm place for 12 to 18 hours. It will double in size, bubble and long gluten strands will form.
Lightly flour your hands and the work surface then remove the dough from the bowl. Quickly form it into a ball.
Thoroughly flour a cotton towel and rest the dough on it. Cover it with another floured cotton towel.
You may also rest the dough on a non-stick 'Silpat' mat and cover it with just one towel. Rest the dough a second time. In 2 to 3 hours it will rise again and double in size once more.
A half an hour or so before the dough is ready preheat your oven to 450 degrees. You may use cast-iron, steel, enamel or ceramic.
When the dough has fully risen slide your hand under the towel and quickly invert the delicate dough into the hot pot. Shake the pot a bit to settle it then place the lid on the pot and start baking.
Bake for 30 minutes with the lid then remove it and bake for 15 minutes more.