no-knead overnight bread

method

1. mix the dry stuff

   Mix the flour, salt, yeast and sugar in a large bowl. A glass bowl with a snap-on lid is ideal, since the dough is going to hang out on the counter in it. I mix everything with long chopsticks, because once the dough gets sticky they're really easy to manage.

2. add the water

   Pour in the water and keep mixing with the chopsticks until you have a wet, sticky dough with no dry bits. Drizzle with olive oil and give it a final mix. Snap on the lid and leave it overnight.

3. let it hang out

   You can bake it in the morning, but I like to let it keep going through the next day so it almost ferments. Whenever I walk by, I do a quick stretch and fold: scrape the sides of the bowl with a bread scraper and fold the dough over itself.

4. shape the boule

   When you're ready to bake (usually later in the evening for me), tip the dough onto a silicone mat. Fold it into a square a few times, then cup it with your hands and turn it on the mat until it's a tight ball.

5. the last rise

   Line a large Dutch oven with parchment paper and set the dough ball in it. Put the lid on and let it rise for about an hour.

6. heat the pot with the oven

   Lift the dough out using the parchment. Put the empty Dutch oven, lid on, into the oven and preheat to 500°F. The pot has to heat up with the oven, otherwise you can badly damage it.

7. dust and score

   While the oven heats, sift a little flour over the top of the dough. Score it however you like. I just snip a few quick lines across the top with scissors.

8. bake

   Once the oven is at temperature, very carefully move the pot onto the stove. Lower the dough in by the parchment and put the lid back on. Bake for 20 minutes with the lid on, then take the lid off and bake for 10 more. Watch it closely in those last ten minutes, because that's when it can burn.

9. cool it down

   Carefully lift the bread out of the pot onto a cooling rack. Enjoy it however you enjoy your bread!