(Jim Lahey's No Knead cookbook)
300 grams (about 2 1/3 cups) pancetta, pre-sliced 1/4 inch thick and diced
400 grams (3 cups) bread flour
1/2 t. salt
1/4 t. active or instant dry yeast
1/4 red pepper flakes (optional)
1 1/2 cups cool water (55 to 65 degrees)
extra flour for dusting
Follow the normal procedure for making no-knead bread.
Turn the dough out on to a well-floured board or surface, and gingerly gather it together into a ball. Place it on a well-floured towel and loosely cover it. Let it rise until doubled about 1 to 2 hours.
Preheat the oven to 475 degrees, and then half hour before the end of the second rise, add your covered dutch oven, to get it preheated and really hot.
Carefully, remove the pot from the oven, and gently place the dough inside. Recover the pot and place back in the oven. Bake for 30 minutes, then remove the cover and continue baking for 10 - 15 minutes until a rich dark brown.