No-knead Bread

I am recently very lazy to bake as assignments are starting to pile up. The only thing I set aside some time for is just yeast breads, because they are fairly easy and versatile. When I have good bread around, I can quickly whip up lunches or dinners. To save even more time (and effort), I make a no-knead bread. The actual recipe was from New York Times, but I modified it a little.

No-knead Bread
from New York Times with some modifications
180 gr bread flour
1/8 tsp instant dry yeast
1/4 tsp salt
110 gr water

1. Combine dry ingredients. Add water, stir until blended. Cover with plastic wrap and let rest overnight at room temperature (do not refrigerate!).
2. Punch dough down, set aside for 10 minutes. Shape as desired. Place in greased or lined baking pan, cover with plastic wrap, and rest for 60-90 minutes.
3. Preheat oven to 200 C. Bake until 20-30 minutes (or less if you shape them as little buns).

I'm submitting this to YeastSpotting, which is hosted by Nick of Macheesmo this week.