No Knead Bread - white

It has been a while since I made this bread. So every now-and-then I like to make this bread again, since it was the first bread I ever baked.

It couldn't be easier. It's just that you have to plan a day in advance. And you need to have a cast-iron pan (or Dutch oven) with a lid that can stand the heat of 250°C.

Ingredients
500 g wheat flour
¼ tsp instant yeast
1½ tsp salt
350-375 ml water

Method
Mix the flour, yeast and salt. Then add the water and mix until well incorporated. Cover and let sit on your counter for 12-24 hours.

The next day, see how nice the dough has developed. When removing it from the bowl, look at how the streaks tell you the gluten has developed just nicely.
Pat it flat on a floured worktop and fold it like an envelop, horizontally, then vertically (or vice versa).

Clean your bowl and put a sheet of baking paper in it. Put the dough into the bowl (and onto the baking paper), seamside down.
After 45 minutes, place the cast-iron pan in the oven and turn it on (250°C).
After 45 minutes the oven and pan should be heated up, and the dough has risen well.
Now work quickly.
Get the pan out of the oven, and close it immediately to prevent loss of heat.
Grab the edges of the baking paper and lift the dough out of the bowl into the pan.
Be careful! It's very hot!
Spray wet with a plant spray. Put the lid back on and put in the oven.

Bake for 15 minutes. Then remove the lid and bake for another 15 minutes, lowering the temperature a little, approx. 200°C.
The bread should be done by now. Get it out of the pan en knock on the bottom. If you hear a hollow sound, it is done. Or check the inner temperature. If it's 90°C or higher, it's done. If it's not , put it back in the oven for 5 minutes more.

Let cool on a wire rack. Enjoy.