No-Knead Artisan French Bread

Ingredients:

• 3 cups (360g) all-purpose flour
• 1 ½ teaspoons (7g) salt
• ½ teaspoon (2g) instant yeast
• 1 ½ cups (350ml) lukewarm water

Instructions:

1. Mix Ingredients: In a large mixing bowl, combine the flour, salt, and instant yeast. Stir to mix evenly.
2. Add Water: Pour the lukewarm water into the bowl with the dry ingredients. Use a wooden spoon or your hands to mix until all the flour is hydrated and a shaggy dough forms. The dough will be sticky and very loose.
3. Cover and Rest: Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature for about 12 to 18 hours. During this time, the dough will rise and develop flavor.
4. Preheat Oven: Preheat your oven to 450°F (230°C). Place a cast-iron Dutch oven or a heavy-bottomed oven-safe pot with a lid into the oven as it preheats. This will ensure that the pot is hot when you add the dough.
5. Shape Dough: After the resting period, the dough will be bubbly and risen. Lightly flour a work surface and your hands. Gently scrape the dough out of the bowl onto the floured surface. Shape the dough into a rough ball by folding the edges of the dough towards the center. You can also shape it into a more elongated loaf if you prefer.
6. Second Rise: Place the shaped dough onto a piece of parchment paper. Cover it loosely with a kitchen towel and let it rest for about 30 minutes while the oven finishes preheating. The dough will rise slightly during this time.
7. Bake: Once the oven is fully preheated and the dough has rested, carefully remove the hot pot from the oven. Lift the parchment paper with the dough and place it into the hot pot. Be cautious as the pot will be very hot. Cover the pot with its lid and place it back into the oven.
8. Bake Covered: Bake the bread covered for 30 minutes. This will create steam inside the pot, which helps to develop a crisp crust.
9. Uncover and Bake: After 30 minutes, remove the lid from the pot and continue baking the bread for an additional 10 to 15 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
10. Cool: Once the bread is baked, carefully remove it from the pot using oven mitts. Transfer it to a wire rack to cool completely before slicing. This will help the crust to set properly.
11. Enjoy: Slice the cooled bread and enjoy it fresh with butter, olive oil, or your favorite toppings.