No Knead Bread
Recipe Note: Easy
adapted from New York Times

3 cups all-purpose flour
1/4 tsp. instant yeast
1 1/4 tsp kosher salt
1 1/2 cups ++ water
cornmeal for dusting

mix flour, yeast and salt in a large bowl. add water and mix with hand (dough should be sticky and gooey; more water might be necessary). cover bowl with a towel and let sit for at least 12 hours and up to 24 hours. preheat oven with an empty dutch oven inside; 500 F. meanwhile remove dough from bowl and make two folds, so that one side is smooth and one side has visible fold marks (watch the video from the NY Times to see what this looks like). dust with cornmeal. remove dutch oven and place dough inside, fold side up. Cook for 30 minutes, covered and then another 15-20 uncovered or until golden. allow to cool.

*if you have a traditional phenolic knob on your dutch oven, you will want to remove it (the knob cannot withstand the high heat). you can replace it with a stainless knob, like this or take off the knob and fill with tin foil while cooking with extremely high heat.