Bake no-knead bread (4 ingredients, almost no effort)

Ingredients: 400 g flour, 300 ml lukewarm water, 1 teaspoon salt, 1/4 teaspoon instant yeast.
You need: a pot with a lid that can go in the oven (cast iron is ideal).

1. Mix everything in a bowl until there's no dry flour. It will be sticky and shaggy. That's right.
2. Cover and leave at room temperature for 12 to 18 hours. It will rise and get bubbly.
3. Tip it onto a floured surface and fold it over itself a few times into a ball.
4. Let it rest on baking paper for 1 to 2 hours.
5. Meanwhile, put the empty pot with its lid into the oven and heat to 230 C for 30 minutes.
6. Lift the dough by the paper into the hot pot. Lid on.
7. Bake 30 minutes with the lid, then 15 minutes without until deep brown.
8. Let it cool for at least an hour before cutting. It's still cooking inside.

Variations: swap 100 g of the flour for wholemeal, or fold in olives, cheese or seeds at step 3.