No-knead tin bread

• 3.5 cups flour (white, wholewheat or a mix of both)
• 2 teaspoon salt
• 1/2 teaspoon instant yeast
• 1.75 cups water (room temperature)

The day before:

• Combine flour, yeast, water and salt for 1 minute in a large bowl using a spatula or spoon until all mixed together. 
• Cover with plastic wrap and leave on the counter for 8 to 24 hours. 

On the day:

• Spread flour on a work surface, tip the dough on top. 
• Using a plastic spatula, fold the dough on itself 2 or 3 times. 
• Place the dough in a loaf tin (oiled), cover with plastic wrap and let proof for 90 minutes. 
• Warm up the oven at 210°C, then cook bread uncovered for 30 minutes. 
• Bread is cooked when sounding hollow. Take bread out of the tine and let cool before cutting.