No-Knead Bread

Instructions

1. Mix the dry ingredients
   In a large bowl, whisk together the flour, salt, and yeast until well combined. This ensures even distribution of the yeast and salt throughout the dough.
2. Add water and form shaggy dough
   Add the room temperature water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms. The dough will look rough and uneven - this is exactly what you want. Make sure there are no dry flour patches remaining.
3. First rise (bulk fermentation)
   Cover the bowl with plastic wrap or a kitchen towel and let it sit at room temperature (about 70°F/21°C) for 12-18 hours. The dough is ready when its surface is dotted with bubbles and it has more than doubled in size.
4. Shape the dough
   Generously flour a work surface and your hands. Gently scrape the dough out of the bowl onto the floured surface (it will be very sticky). Using just enough flour to keep the dough from sticking, fold the dough over on itself once or twice to create a rough ball shape. Don't knead or handle the dough too much or you'll lose the air bubbles that have formed.
5. Second rise
   Place a cotton or linen kitchen towel (not terry cloth) on your work surface and dust it generously with flour, cornmeal, or wheat bran. Place the dough seam side down on the towel and dust the top with more flour or cornmeal. Cover with another kitchen towel and let rise for 1-2 hours, until almost doubled in size.
6. Preheat the pot and oven
   At least 30 minutes before the dough is ready, preheat your oven to 450°F (230°C). Place a 6-8 quart heavy covered pot (cast iron, enamel, Pyrex, or ceramic) in the oven as it heats. Both pot and oven need to be very hot.
7. Bake the bread
   When the dough is ready, carefully remove the hot pot from the oven. Quickly but gently turn the dough into the pot, seam side up (the side that was against the towel). It may look messy, but that's okay. Shake the pot to distribute the dough evenly. Cover with the lid and bake for 30 minutes, then remove the lid and bake for another 15 minutes until the loaf is beautifully browned.
8. Cool and serve
   Remove the bread from the pot and place on a wire rack to cool completely, at least 1 hour. The bread will continue to cook as it cools, and cutting it too soon will result in a gummy texture. Once cooled, slice and enjoy your rustic artisan bread.