🥖 Rustic No-Knead Bread Ingredients • 3 cups (360 g) all-purpose flour • 2¼ cups warm water • 2 tsp yeast (for quick 2–3 hr rise) OR 1–1½ tsp yeast (for slow overnight rise) • 2 tsp salt • 3 tsp sugar • 1–2 tbsp oil for handling the dough (use more if needed) • Extra ½ cup hot water (for steam tray — not part of dough) ⸻ Instructions 1. Mix flour, yeast, sugar, and salt. Add warm water (2¼ cups) and stir until a shaggy, sticky dough forms. 2. Cover and let rise until doubled in size: 2–3 hrs (quick yeast) or 8–12 hrs (slow ferment). 3. Oil your hands and stretch & fold the dough a few times. Let it rest again until puffy. 4. Preheat oven to 230 °C (450 °F). Place a cast iron skillet (lined with parchment) on the middle rack, and a tray on the bottom rack. 5. Transfer dough into the skillet. Dust with flour and cut slashes on top. 6. As soon as you put the skillet in, carefully pour ½ cup hot water into the bottom tray for steam. Quickly close the oven door. 7. Bake at...