No-Knead Bread - cooking recipe

Ingredients

10 g fresh yeast
350 ml luke warm water
420 g wheat flour
1 tbsp salt

Preparation

Dissolve yeast in 1 1/2 cups lukewarm water. Combine flour and 1 tbsp salt then stir in yeast mixture. Cover and set aside at room temperature for about 18 hours.
Fold over sides of dough, flip and let proof for 1 hour.
Preheat oven to 425\u00b0F. Place an 8 inch cake pan, lined with parchment paper, in the oven while it preheats. Carefully transfer dough to hot pan. Cover with parchment paper and bake for 30 mins.
Reduce heat to 400\u00b0F. Remove paper and bake for another 30 mins. Allow to cool on a wire rack.