No-Knead Artisan Bread

Method

1. In a large bowl, whisk together flour, salt, and yeast.
2. Add warm water and stir until a shaggy, sticky dough forms.
3. Cover bowl tightly with plastic wrap or a clean towel and let rise at room temperature (18–24 hours) until doubled and bubbly.
4. Flour your hands and a surface. Gently turn out dough and shape into a rough ball (don’t knead).
5. Let rest on a floured surface, covered with a towel, for 30–60 minutes while oven preheats.
6. Place your 6QT white cast iron pot (with lid) in the oven. Preheat to 450°F (230°C) for at least 30 minutes to get very hot.
7. Carefully remove hot pot from oven.
8. Dust the bottom lightly with flour or cornmeal to prevent sticking.
9. Transfer dough into the pot (use parchment paper if preferred).
10. Cover and bake for 30 minutes.
11. Remove the lid and bake another 10–15 minutes until deep golden brown and crusty.
12. Carefully lift bread out of the pot and let cool on a wire rack for at least 30 minutes before slicing.
13. Enjoy with good butter, olive oil, or alongside soup.