No-Knead Crusty Bread

Ingredients

• 3 cups all-purpose flour • 2-3 teaspoon kosher salt • 1/2 teaspoon dry yeast (active dry or highly active dry work best) • 1 1/2 cups lukewarm water • Special cookware needed: Dutch oven or any large oven- safe dish/bowl and lid* Parchment paper.

Directions

• In a large bowl, stir together the flour, salt, and yeast. • Add the water and stir using a wooden spoon until the mixture forms a shaggy but cohesive dough. • Cover bowl tightly with plastic wrap. Let dough sit at room temperature for 8-24 hours. Dough will bubble up and rise. • An hour and a half before you want to eat the bread, preheat your oven to 450 degrees F. Place your Dutch oven, uncovered, into the preheated oven for 30 minutes. • While your Dutch oven preheats, turn dough onto a well- floured surface and, with floured hands, form the dough into a ball. Cover dough loosely with plastic wrap and let rest. • After the 30 minutes are up, carefully remove the Dutch oven. With floured hands, place the bread on a sheet of parchment paper and then transfer to the Dutch oven. • Bake for 30 minutes covered. Remove cover and bake for 7-15 minutes more, uncovered (just keep an eye on it as cooking times will vary). • Remove the bread and place on a cutting board. Slice and serve!