Overnight bread, no kneading

Time does the work that kneading usually does. A wet dough and a tiny amount of yeast, left overnight, build gluten on their own. The dough should look alive in the morning: doubled, domed, and full of bubbles. If the kitchen is cold and it has barely moved after 12 hours, give it a few more. If it has collapsed and smells like beer, it went too long. Bake it anyway. The loaf will be a little flatter and still good.

430 g of bread flour is about 3 1/2 cups plus a tablespoon. Bread flour and all-purpose flour weigh the same per cup on this site, but bread flour drinks more water. If you only have all-purpose flour, use it and hold back about 15 g of the water if the dough feels like batter. The bread flour chart is the cup conversion. Strong white flour is the same ingredient.

The pot is the oven within the oven

A covered Dutch oven traps steam, which is what lets the crust stay soft long enough for the loaf to spring. Heat the empty pot for a full 30 minutes. The dough goes in on parchment so you are not trying to drop a sticky ball into screaming cast iron with your hands.

Score with one confident slash. A timid cut seals over. Bake 30 minutes covered, then 12 to 15 uncovered until the crust is a deep brown, not blonde. Pale bread tastes steamy. Cool at least 45 minutes. The inside is still cooking when it comes out, and a hot slice gums up.

Salt is 8 g, which is about 1 1/2 teaspoons of fine salt. Coarse salt measured by the spoon is less salt than that. Weigh it if you can.