With lots of downtime during my recent visit to the US, I decided to attend a baking class near my area. While searching online, artisan + no knead got me hooked at this class at Baking Arts in San Mateo. Sure enough, no kneading is necessary but only long proofing time before you can get eat a piece of this bread. Artisan Style "No Knead" Bread Ingredients: 3 cups (400g) unbleached bread flour 1-1/2 tsp salt or 1 tbsp kosher salt 1/2 tsp instant or active dry yeast 1-1/4 cup (300g) cool tap water Corn meal for dusting (optional) Yields: 1 large 10 inch round loaf Shelf life: 2 days in room temperature Instructions: 1. Mix flour, salt and yeast in a medium bowl. Add water to bowl, mixing until you have a wet sticky dough, about 1 minute. Cover the bowl with plastic wrap and set aside at cool room temperature for 12-18 hours.