No-Knead Dutch Oven Bread
This rustic no-knead Dutch oven bread is easy, fabulous, and tastes like it's fresh from a French bakery. The secret is using a Dutch oven, which regulates the moisture.
all-purpose flour
3
cups
salt
2
teaspoons
active dry yeast
¼
teaspoon
water
1 ½
cups
 Mix together flour, salt, and yeast in a large glass or ceramic bowl; stir in water until well combined. Cover the bowl with plastic wrap and set aside at 70 degrees F (21 degrees C) for 12 to 19 hours.
  Turn dough out onto a floured cutting board covered with waxed paper. Dough will be sticky. Turn 2 to 3 times so that all sides are well floured. Set aside, covered with waxed paper, until doubled in size, about 2 hours.
  Place a Dutch oven in the oven. Preheat the oven to 475 degrees F (245 degrees C).
  Carefully remove the preheated Dutch oven, place dough inside, and cover with the lid.
  Bake in the preheated oven for 30 minutes. Remove the lid and continue to bake until crust achieves desired color, 10 to 20 minutes more.
