Ingredients You'll Need:

This recipe is deceptively simple, and uses ingredients you probably already have! It's designed to make two medium-sized loaves, enough to share with a friend (or devour yourself, no judgement here!).

• 4 cups (500g) all-purpose flour, plus more for dusting
• 1 3/4 cups (420ml) lukewarm water
• 1 1/2 teaspoons (7g) active dry yeast
• 1 1/2 teaspoons (9g) salt

I always use King Arthur Flour; it's my go-to, but any good quality all-purpose flour will work just fine. And make sure that water is lukewarm-too hot and you'll kill the yeast; too cold, and things will move slower than a snail in molasses.

The Magic of No-Knead:

Where the magic happens: unlike most bread recipes, this one doesn't need much kneading-which is a workout, by the way-but instead requires time and a pinch of patience. I am not sure why it works, but it just does. It's honestly the easiest process ever, and the result is amazing! You just have to trust the process.

1. Combine flour, yeast, and salt in a large bowl.
2. Gradually add the lukewarm water, stirring with a wooden spoon or spatula until a shaggy dough forms. Don't worry if it's a bit sticky! It is supposed to be!
3. Cover the bowl with plastic wrap or a damp kitchen towel and let it sit at room temperature for 12-18 hours. Yes, you read that right—12-18 HOURS! This is where the flavor develops; so please be patient.
4. After 12-18 hours, it should be bubbly and doubled in size. If it doesn't seem like it is doubling, don't worry! It might still taste great!

Shaping and Baking:

Once dough has risen, gently turn onto a lightly floured surface. Gently shape into two round loaves. I know, it might feel weird at first. Trust me on this one, you really want to be gentle.

Place each loaf in a well-floured bowl or banneton-what a treat if you happen to have one!-cover, and let rest for another 1 to 2 hours. Your oven should be hot by now: preheat it at 450°F (232°C) with your Dutch oven inside-the secret for a great crust.

3. Take the hot Dutch oven out of the oven very carefully. Place one of the loaves inside the Dutch oven very gently. Be very careful of scalding with the Dutch oven.
4. Bake with the lid on the Dutch oven for 30 minutes. Then, uncovered for another 15 to 20 minutes, until deep golden crust.
5. Repeat with the second loaf. (or don't, and just eat one really large loaf)

Serving and Storing:

Once cooked, let the loaves cool off completely on a wire rack. In fact, the aroma in itself can make your mouth water! Delicious when on its own, with butter, or perfect for sandwiches or bruschetta. Save any leftover bread in an airtight container at room temperature for a few days or freeze for longer storage. And please, don't forget all those Instagram photos!

The Unexpected Joy:

I have baked this bread so many times, yet every time, the smell of freshly baked bread keeps on amazing me. It's always an adventure somehow! More than a recipe, this encourages one to take it slow and let the magic work while enjoying the small things in life. What about you? What small things in your daily routine do you enjoy most? Let's share them down in the comments!