Recipe

 400 g  - Strong Bread Flour

 300g/300ml  - Tepid water

 1  1/2 teaspoons - Salt

 1/2 teaspoon - Fast action yeast (not dried active)

Briefly mix the dry ingredients together and then add the water loosely bringing  the mixture together to a rough ball and then cover with cling film. Leave for between 12 - 24 hrs and it should look something like this, wet, stringy and bubbly.

Flour surfaces and hands and then scrap from bowl and flour the top of the dough.

Pat down gently and then fold three or four ways as in the video below, form it into whatever shape suits your 

cooking vessel, flour then cover with tea towel and leave to prove until it has at least doubled in size, this may take more or less than 2 hours.

Preheat the oven and dish (with lid on)  for at least 30 minutes on MAX. The dish should be scalding, TAKE GREAT CARE and carefully place the dough in the oven dish and replace lid, depending on your oven try 30mins with lid on and 30 mins with lid off to begin with but you'll need to experiment.

( I also slashed mine to create expansion marks)

This one below was cooked  for 40 mins with lid on and 20 mins with lid off  (and reduced temperature) because I like a thick and deep caramelisation of  crust.

Leave to rest until cool or overnight  if you can resist.

Good luck, if you are not getting holes and  crust it ain't hot enough !

The Science bit...

"The long, slow rise does over hours what intensive kneading does in minutes: it brings the gluten molecules into side-by-side alignment to maximize their opportunity to bind to each other and produce a strong, elastic network. The wetness of the dough is an important piece of this because the gluten molecules are more mobile in a high proportion of water, and so can move into alignment easier and faster than if the dough were stiff.”

To get that highly desirable "shattering" crust rarely achieved by domestic bakers you need moisture during the bake or a steam injected oven.Jim Lahey of Sullivan St Bakery, New York uses an oven dish to create an "oven within an oven" that basically provides a super heated steam box for your bread.

The "no knead" method of proving bread over time gives great flavoured bread with great crust and crumb. You'll be amazed. 

http://www.nytimes.com/2006/11/08/dining/08mini.html?_r=1

http://www.sullivanstreetbakery.com/recipes

You won't be going back to the bread maker honest, spread the word.

Thanks Jim.