Scrape the bread dough into the tin, smoothing it very gently out to the edges and on top. Drape a clean tea towel over the tin and leave for 2 hours. It will rise a little, but not much.

no-knead bread uses a long fermentation time instead of kneading to form the gluten strands that are necessary to give the bread its texture. This method includes about a 16-hour rise time.