No Knead Bread: Unbelievably Easy, Incredibly Delicious!

1. (See my tips in the notes section below): Mix all the ingredients together in a large bowl until everything comes together. This will only take a few minutes, maximum.
2. Cover with a plate or plastic wrap and let rise for 12 to 18 hours or until it's risen (about 4 times in mass and is soft and bubbly.)
3. Using a spatula, mix down the dough/batter to remove all the air from it and form into a nice round in the bowl.
4. Put a tea towel on the countertop and sprinkle liberally with flour and some other grain like wheat germ or oat bran to keep the dough from sticking to the cloth. Don't be shy or the loaf will stick.
5. Using the spatula, dump the dough onto the floured cloth, put the edges of the cloth over the top and allow to rise for 2 hours.

Baking:

1. Preheat the oven AND THE POT for 20 minutes (longer than when it just comes to temperature). I bake my no knead bread on convection, 495 °F (260°C) for 30 mins., then lower to 465°F (240°C),
2. When the oven is at the 495 temperature for about 10 minutes, carefully remove the pot from the oven and put it on the counter near the dough. Lift both sides of the tea towel and dump the loaf into the hot pan. Place the lid onto the pot and put into the oven and bake for 30 minutes. After half an hour, REMOVE THE LID, and bake for 8-11 minutes longer, depending on your preference of color and crustiness.)
3. If you don't have a convection oven: 500°F (260°C) or as hot as your oven will go, then lower to about 475°F (245°C); adjust according to your own oven.
4. Carefully, remove the pot from the oven, and the loaf from the pot immediately, and place on a cooling rack.
5. Cool for at least 3 hours before slicing.