No-Knead Bread

In a large bowl combine flour, yeast and salt. Add water, and stir until blended. Cover bowl with plastic wrap. Let dough rest for at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

Dough is ready when its surface is dotted with bubbles. Lightly flour a sheet of parchment paper and scrape dough onto it with a spatula. Dust with more flour, bran or cornmeal. Cover with a cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

At least a half-hour before dough is ready, put a 6- to 8-quart heavy covered pot with lid (cast iron, enamel, Pyrex or ceramic) in the oven and heat oven to 450 degrees.

When dough is ready, carefully remove the pot from the oven. Lift parchment paper with the dough on it into the pot. Shake the pan once or twice if the dough is unevenly distributed; it will straighten out as it bakes. Cover with the lid and bake for 30 minutes, then remove the lid and bake for another 15 to 30 minutes, until the loaf is beautifully browned. Remove from the pan and cool on a rack.

Yield: one 2-pound loaf.