Jim Lahey’s No-Knead Bread

Dough

• 400 flour
• 8g salt
• yeast
• 300g water

2019-07-26: used 30g fullgrain, 70g stonemilled, 300g white flour.

Baking

• preheat oven and cooker: 30 minutes, 230°C
• bake 30 minutes with cover
• bake 15-30 minutes more

(I use 3.2 qt edition of Lodge combo, 10 inches diameter)

Sources

https://leitesculinaria.com/99521/recipes-jim-laheys-no-knead-bread.html