No-knead Crusty Bread

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3 cups (450g) bread flour

2 tsp instant yeast

1.5-2 tsp salt

1 and a half cups warm water

Combine flour, yeast, salt, and water in a bowl, adding water gradually if needed. It will be a very sticky and wet dough.
Cover and let rise at room temperature for 2-3 hours.
Preheat oven to 230 degrees Celsius (with cast iron pot inside) around 30 minutes prior to baking.
Flour your work surface and transfer dough out—it will have doubled in size and still be very wet. Fold the dough in on itself until it starts to form a tight ball.
Transfer the dough ball onto baking paper with its seam side down, then place into your hot cast iron pot and cover.
Bake for 30 minutes covered, then 12 minutes uncovered.
Let the bread rest for at least 15 minutes before cutting.