Pane Cafone - No Knead Bread

Ingredients

• 450 g (3-3/4 cups) All purpose flour
• 350 ml (1 -1/4 cups) filtered water, at room temperature
• 1/2 scant teaspoon dry yeast
• 2 teaspoons of salt
• If using your own sourdough starter home-made-sourdough
• 400 gr (3 1/4 cups) All purpose flour
• 280 ml (3/4 cups) filtered water at room temperature
• 200 gr (7 oz)starter
• 2 teaspoons of salt
• Semolina for dusting

Directions

1. Mix flour, water and yeast together with a wooden spoon until combined.
2. Add salt and mix again. Your mixture will look and feel quite sticky. Cover the bowl with cling wrap and let it prove for 10/14 hours, or until it grown three times bigger and looks bubbly.
3. Dust your cooking bench and your hands with flour and try to shape the sticky mix into a ball. Let it rest for 1 1/2 hours, wrapped in a kitchen towel generously dusted with semolina flour.
4. Turn the oven to 220C (430 F).
5. Put in a cast iron pot or a dutch oven, without the lid, to heat up for about 40 minutes
6. Gently tip the risen dough in the pre-heated pot, cover with the lid and bake for 25 minutes. Please, use oven mitts!
7. Take the lid off and bake for another 10/15 minutes or until it looks crusty and browned. Take the pot out of the oven and let the bread come to room temperature before you slice it.