Most of the bread recipes I write about here at Simple Spanish Food are variations on Mark Bittman's/Jim Lahey's no-knead bread. This method of making bread is easy, simple, and it produces really good bread, very much like the best breads we've had in Spain.
But to succeed with no-knead bread, it is essential to keep the temperature of the dough at (or at least near) 70 degrees during the long, 18-hour rise. This can be difficult in hot climates (like ours) or in an overheated kitchen.
Here's a variation of a trick I learned from Julia Child's recipe for French bread in her classic Mastering the Art of French Cooking. (Home beer brewers use a similar technique). Basically you place the bowl in which the dough is rising into a larger container partially filled with cool water and you keep the water cool, by replacing it or adding ice of some kind. You're basically improvising a makeshift cellar.
I use a large inexpensive stock pot.
To keep the water cool, I drop in freez paks or blue ice. (Small plastic bottles partially filled with water and frozen would work too).
I put 3-4 inches of water in the stockpot, along with the bowl that contains the dough (covered with plastic wrap), 2 or 3 freez paks, and a thermometer.
I usually replace the ice packs about 3 times during the 18-hour rise. (I always keep a bunch of freez paks in the freezer).