No Knead Bread Easy Recipe

Begin by pouring the dry baker's yeast into a ramekin and mixing with 2 tablespoons of warm water.
In the bowl of a food processor (or by hand), add the flour, salt, water and seeds (optional). Mix a little, then add the yeast from the ramekin.
Mix gently until everything is well blended. The dough will be sticky and will not form a dough like bread, but this is normal.
Let stand for 12 hours at room temperature (or near a radiator), covered with a clean, dry cloth.
After this resting time, place a cast iron or ceramic casserole dish (in my case) in your cold oven. Preheat the oven to 240°C in a convection oven. Once the oven is hot, let it warm up for 30 minutes so that the casserole is nice and hot.
At the end of the 30 minutes, slightly degas the dough which should have at least doubled in volume.
Quickly form a ball of dough on a floured sheet of parchment paper. Flour the dough ball and cut it with a sharp knife. Immediately place the bread with the parchment paper in the very hot casserole dish. The parchment paper will prevent the dough from sticking to the pan.
Cover with the lid of the pan and bake at 240°C for 25 minutes, then remove the lid and continue baking for another 20 minutes to color the crust of the bread.
Remove from oven and let bread cool (at least 20-30 minutes) on a cake rack before cutting.
Enjoy!