No-Knead Bread - cooking recipe

Ingredients

2 1/2 tbsp fresh yeast, crumbled or 4 tsp active dry yeast
2 3/4 cups lukewarm water
6 cups bread flour + 2 tbsp
2-3 tsp salt

Preparation

Dissolve yeast in water. Mix flour and salt in a large bowl then add yeast mixture. Cover with plastic wrap then let proof for around 18 hours at room temperature.
Line a large, deep pan with parchment paper. Shape dough into a loaf, transfer to prepared pan, cover and let proof for 1 hour.
Preheat oven to 450\u00b0F. Cover dough with parchment paper and bake for 30 mins. Reduce oven temperature to 400\u00b0F, remove cover and bake for another 30 mins. Remove bread from oven and allow to cool on a wire rack.