I am sure that the no knead bread has been a secret guarded better than the holy grail for a long time - until some time ago, some person I really love went and made it public.
I used to buy the best bread in town (Zurich, that is) from a local baker called John Baker, but after this morning, dear John, I must say that our relationship has come to an end: instead of paying for a bread, I make it myself. It is so ridiculously easy to bake and tastes so damn good that you feel like the baking queen. No practice needed, my first version was just perfect (I think).
(one large bread)
6,5 dl wheat flour
1 dl rye flour
3/4 teaspoon dry yeast
2 teaspoons fleur de sel
4,5 dl water
Mix the dry ingredients in a large bowl. Add water and mix, do not knead. Cover with plastic or aluminium foil and forget the bowl on the table for 12-18 hours.
Place an oven pot in the oven and heat it to 225C. After half an hour, when the oven and the pot are really hot, pour the dough on a table covered with lots of flour. Form the dough into a round bread, take the hot pot out of the oven, drop the bread inside the pot, cover it with aluminium foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes.
Remove the bread from the oven and from the pot, cover with a towel and let it cool down a bit.
Cut, eat, and pat yourself on the shoulder, you baking queen/king.