No-Knead Bread - cooking recipe

Ingredients

3 1/4 cups all-purpose flour
1 tsp bread improver
1/4 tsp dry active yeast
1 1/2 tsp salt
None None flour and bulgur wheat or wheat bran, for dusting (optional)

Preparation

Sift flour, bread improver, yeast and salt into a large bowl. Add 1 3/4 cups water and stir until combined. Cover bowl with plastic wrap and a tea towel. Set aside at room temperature for 18-20 hours, until surface has many bubbles.
Turn dough out onto a lightly floured surface. Sprinkle with a little more flour and fold over onto itself 2-3 times. Cover loosely with plastic wrap and set aside for 15 mins.
Using enough flour to prevent sticking, gently and quickly shape dough into a ball. Dust a tea towel generously with flour and bulgur wheat or wheat bran, if using. Place dough, seam-side down, on tea towel and dust with more flour and bulgur wheat or wheat bran. Fold tea towel over dough and set aside to rise for 2 hours, until doubled in size.
Meanwhile, preheat oven to 475\u00b0F with a Dutch oven inside. When dough is ready, carefully remove pot from oven. Sprinkle base with flour. Place dough in pot, seam-side up. Shake pot lightly to distribute dough evenly. Cover and bake for 30 mins. Remove lid and bake for another 30 mins, or until loaf is browned and crusty. Turn out onto a wire rack to cool completely.