No-Knead Rustic Artisan Bread

1. In a large bowl, whisk together the flour, salt, and yeast. Pour in the warm water and stir with a wooden spoon until a shaggy, sticky dough forms — no kneading required.
2. Cover the bowl and let the dough rest at room temperature for 12 hours (overnight), until bubbly and roughly doubled.
3. Turn the dough onto a floured surface, fold it over itself a few times, and shape into a rough ball. Place seam-side down on parchment paper.
4. Cover loosely and let rest for 30 minutes while the oven preheats.
5. Place a heavy lidded pot in the oven and preheat to 230°C (450°F) with the pot inside.
6. Carefully lower the dough, with parchment, into the hot pot, sprinkle with cornmeal, cover with the lid, and bake for 30 minutes.
7. Remove the lid and bake a further 15 minutes, until deep golden and hollow-sounding when tapped.
8. Cool completely on a wire rack before slicing.

Pairs beautifully with a wedge of Comté and a drizzle of good olive oil — an easy French-style ritual any weekend calls for.