No-Knead Bread

Method

1. In a large bowl, whisk together the flour, salt, and yeast. Add the water and stir with a wooden spoon until a shaggy, sticky dough forms. No kneading needed — just make sure all the flour is hydrated.
2. Cover the bowl tightly with plastic wrap. Let it sit at room temperature for 12-18 hours. The dough is ready when the surface is dotted with bubbles and it has more than doubled.
3. Turn the dough out onto a well-floured surface. Fold it over itself once or twice — don't knead it, just gently shape it into a rough ball. Cover with a towel and let it rest 15 minutes.
4. Shape the dough into a ball by tucking the edges underneath. Place it seam-side down on a piece of parchment paper. Cover loosely and let rise 1-2 hours, until nearly doubled and the dough springs back slowly when poked.
5. About 30 minutes before baking, place a Dutch oven (lid on) in your oven and preheat to 230°C (450°F).
6. Carefully transfer the dough (on the parchment) into the hot Dutch oven. Cover with the lid. Bake 30 minutes covered, then remove the lid and bake 12-15 minutes more until golden brown.
7. Cool on a wire rack at least 30 minutes before cutting.
8. *Storage:** Keeps well wrapped at room temperature for 3-4 days. Freezes beautifully sliced.