No-knead bread is a no-brainer method for making homemade bread.

Dry ingredients -- bread flour, yeast and salt -- are swirled with a fork.

Water is added and the dough is quickly mixed.

The dough is then covered with cling film and left alone in a warm place for 12 to 18 hours.

After a long rest, the dough is fully risen and ready for basic shaping.

A fold, a roll and a pat into a dome shape and the dough is ready to rest in a cornmeal-covered cloth while the stock pot and oven heat up to 500F.

After 30 minutes in the stock pot, the lid is removed so the loaf browns and the crust can develop.

The interior crumb is soft and dense and richly flavored. The crust is crackly and crunchy, breaking under the fingers and teeth.