No-Knead Crusty White Bread

Ingredients

• 3 cups all-purpose flour
• 1/4 tsp instant yeast
• 1 1/2 tsp salt
• 1 1/2 cups cool water

Steps

1. 1Stir the flour, yeast, and salt in a large bowl. Add the water and mix until a wet, shaggy dough forms — 30 seconds is enough.
2. 2Cover the bowl and leave it on the counter 12 to 18 hours. The surface will be dotted with bubbles when it is ready.
3. 3Turn the dough onto a well-floured surface, fold it over itself a couple of times, and shape it loosely into a ball on a square of parchment. Cover and rest 1 to 2 hours until puffy.
4. 4Forty-five minutes before baking, put a Dutch oven with its lid into the oven and heat to 450°F.
5. 5Lower the dough (on its parchment) into the hot pot, cover, and bake 30 minutes. Uncover and bake 12 to 15 minutes more until deeply browned.
6. 6Cool on a rack at least 30 minutes before slicing — the crumb finishes setting as it cools, and the crust will crackle as it does.