No-knead bread

No-knead bread is a method of bread baking that uses a very long fermentation (rising) time instead of kneading to form the gluten strands that give the bread its texture. It is characterized by a low yeast content and a very wet dough. Some recipes improve the quality of the crust by baking the bread in a Dutch oven or other covered vessel.

https://en.wikipedia.org/wiki/No-knead_bread

I used x3 cups of flour, 1 each wholemeal, canadian white and spelt
1/4 teaspoon yeast, 1 teaspoon himalayan salt, stired to blend

then added 1- 1/2 cups (warm) water

gave it a stir, till all blended, about 30 seconds

covered with cling film, and poked a small hole to allow the yeast oxygen

then placed in the fridge overnight (12 - 18 hours)
next day floured the work surface and poured it out, it's very wet

sprinkled a little flour on top and shaped it into a rough ball with a dough scraper

no kneading, folding or stretching took about 30 seconds again,
lined a glass bowl, about the size as the cast iron pot to bake in, with partchment baking paper scooped the dough up and dropped it in

covered with cling film, again with a small hole, and put in a warm (85*F) place I used my old black and white developing tray warmer

when it was about 2" from the top I put the cast iron pot and lid in the (gas) oven set at 450*F
after 1/2 hour took the pot out and lifted the dough into it using the partchment paper

put the lid back on and back into the oven for 30 minutes then removed the lid and back in for another 15 minutes, then tipped it out onto a cooling rack

removed the patchment paper and allowed it to cool for a couple of hours

Just thought I'd share ‹(•¿•)›