No-knead bread

Well, as some of you might or might not have noticed, Cristina is not baking nor cooking a lot anymore. The reason is simple: because of some health issues I am mostly eating carrots and there are so many delicious carrot recipes out there ... not.
But, as you also might know, I have this idea/obsession that the best time to make yeast dough is in the summer when it's insanely hot outside because then the dough will rise beautifully.
I love bread and I always knew I wanted to bake some bread, but I also was always afraid that it would take too much time and it would be too complicated. I remembered there were some famous "no-knead bread" recipes so I decided it's time to try them out. And boy was the bread good!
For this recipe you will need an cast iron or other heavy pot which will work like an mini-oven in the oven.

Ingredients:

• 450 g all-purpose flour (about 3 cups) plus more for sprinkling 
• 1 1/2 teaspoons salt
• 3/4 teaspoon dry yeast
• 375 ml (1 1/2 cups) lukewarm water

Method:

• Place the flour, salt, and yeast in a large bowl and whisk to combine. Make a well in the center, and add the water into the well. Stir until it forms a shaggy dough.
• Cover the bowl with plastic wrap or a kitchen towel. Set aside in a warm place to rise until doubled in size and bubbly, 6 to 8 hours.
• Lightly flour a piece of parchment paper. Turn the dough out onto it, folding it over on itself at least once while you do so. Quickly shape the dough into a round ball. Cover with a kitchen towel and let rise for 1 hour more. 
• About 30 minutes before the hour is up, arrange a rack in the middle of the oven. Place a large heavy pot/cast iron pot with its lid on the rack. 
• Heat the oven to 225°C.
• The shaped dough will have risen and nearly doubled in size. Using the parchment paper as a sling, carefully transfer the loaf, still on the paper, to the pot. If desired, make a slash or shallow cut on the top of the dough with kitchen shears or a sharp knife so that the bread can expand while baking.
• Place the lid on the pot and put it in the oven. (Careful, the lid is hot!) Bake covered for 30 minutes. 
• Remove the lid and bake for 15 minutes more. 
• Remove the pot from the oven and use the parchment paper to transfer the bread to a wire rack. Let cool at least 15 minutes before slicing the bread. 
• Storage: Leftover bread can be stored cut-side down at room temperature for up to 3 days. It can also be tightly wrapped in plastic wrap and foil and frozen for up to 3 months.