Easy Crusty No Knead Artisan Bread Recipe

In a large bowl combine flour, yeast, and salt.
Add 2 cups water, and stir until blended; dough will be sticky. Cover bowl with
plastic wrap. The original recipe that I adapted this from said to let the
dough rest at least 14 hours, and preferably about 18 or more, at warm room
temperature, about 70 degrees. I, however, have found that it only needs a few
hours to rise, so you can make it in the morning and then when the surface is
dotted with bubbles (this is all in the next step) in the afternoon, you can
fold the dough a few times, and let it rise for another 2 hours. (SEE NEXT
STEP...the point is, it definitely does not take 14 hours, and I actually
prefer it to sit a lot less than that because I like my bread a little more
dense and thick).

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface
and place dough on it then sprinkle it with a little more flour. Using just
enough flour to keep dough from sticking to work surface or to your fingers,
fold it over on itself once or twice, then gently and quickly shape dough into
a ball, seam-side down. I like to spray the bowl with olive oil spray to keep
the dough from sticking again. Cover the dough with plastic wrap and let it
rise for 2 additional hours.

At least a half-hour before dough is ready, heat
oven to 450 degrees. Put a 5- to 7-quart heavy covered pot in the oven while it
heats. When dough is ready, carefully remove pot from oven and take off the
lid. Gently lift the dough and set it in pot, seam side up. It may not look
neat, but that is okay. Shake pan once or twice if dough is unevenly
distributed; it will straighten out as it bakes. Cover with lid and bake 30
minutes, then remove lid and bake another 10 to 15 minutes, until loaf is
beautifully browned. Cool on a rack. It's best to slice it when it has cooled
down a bit so it doesn't smush together!