You can make it with far fewer steps:
500 g flour, 400 g water straight from the cold tap(80% hydration), 8 g salt, 1 g yeast.
Mix thoroughly, cover, leave for 12 hours or overnight at whatever room temperature you have.
Turn out and fold over once, cover, leave to prove for two more hours.
Preheat oven and pot with lid to 230 C.
Drop the dough in the pot, cover cook at 230 C for 30 minutes.
Take of lid, cook for another 15 minutes at 230 C.
Take out and wait 30 minutes before cutting.
Usually attributed to Jim Lahey, see https://cooking.nytimes.com/recipes/11376-no-knead-bread
Length of time for fermentation is very non-critical and you can drop the folding and second proving without much harm.
500 g flour, 400 g water straight from the cold tap(80% hydration), 8 g salt, 1 g yeast.
Mix thoroughly, cover, leave for 12 hours or overnight at whatever room temperature you have.
Turn out and fold over once, cover, leave to prove for two more hours.
Preheat oven and pot with lid to 230 C.
Drop the dough in the pot, cover cook at 230 C for 30 minutes.
Take of lid, cook for another 15 minutes at 230 C.
Take out and wait 30 minutes before cutting.
Usually attributed to Jim Lahey, see https://cooking.nytimes.com/recipes/11376-no-knead-bread
Length of time for fermentation is very non-critical and you can drop the folding and second proving without much harm.