Bread

Basically this: https://www.seriouseats.com/recipes/2010/03/basic-no-knead-bread-dough-jim-lahey-recipe.html

Once you've done it once or twice you get a sense of what quantities work best for you and what feel you're looking for from the dough. I make mine slightly drier than Jim's originally recipe.

The trickiest part is getting the dough into the cast iron / le cruset pot. I use one which can sit upside down on its lid. I find it much easier getting the dough onto the shallow lid than into the deep pan.