No Knead Bread (Yogurmadan Ekmek)

No Knead Bread (Yogurmadan Ekmek)

3 cups flour
1 ½ cup and 2 tbsp water
¼ tsp instant yeast
1 ½ -2 tsp salt

In a large bowl, place the flour, water, instant yeast, salt and combine them with a wooden spoon/spatula  Wrap it up with a plastic cover . Leave the dough for all night (12-20 hours) in a warm place (65-70 F).
In the morning spread some flour on the counter, wet your hands and place the bread dough on the counter. Wetting your hands prevents the dough to stick to your hands. Grab the dough and fold over all ends towards the middle . Gently move the dough onto a floured towel or floured plastic wrap. Let it nap for 2 hours to be puff up and double in size.
Use a 5 qt or larger and at least 4“ tall cast iron, Pyrex, stainless steel, ceramic or enamel pot with a lid. Make sure that it does not have plastic handles or other plastic parts and it could resist to high heat.
Half an hour before the nap ends, place the covered pot into the oven. Turn the heat to 450 F and preheat for 30 minutes. To prevent the dough to stick to the pot, place a parchment paper in the pot first. Place the dough into the pot, cover and then put back into the oven. Bake for 30 minutes with the lid on. Then take the lid off and bake additional 15-20 minutes until it turns to golden brown.
Take the pot out and cool. You can hear the crust crackling.