Rustic No-Knead Bread

This bread is all over the interwebs, and for good reason:  it's damn delicious.  And damn easy!  They all source back to one guy, Jim Lahey of New York's Sullivan Street Bakery.  His recipe is very basic and utilizes a Dutch oven to bake the bread.

This variation is my favorite though, because it makes extra dough, which you "ferment" in the refrigerator for up to a week.  Who doesn't love freshly baked bread on a moment's notice??

No Knead Crusty White Bread (from King Arthur Flour)

• 3 cups lukewarm water
• 6 1/2 to 7 1/2 cups King Arthur Unbleached All-Purpose Flour*
• 1 tablespoon salt
• 1 1/2 tablespoons instant yeast

Use 32 ounces of flour by weight - 6 1/2 if scooping flour out of container.
Mix everything together in a giant bowl and let rise for 2 hours at room temp, covered.  Dough will be sticky & messy.   After 2 hours, put dough in fridge for up to a week.
When you're ready to make bread, preheat oven to 450 with a lidded Dutch oven inside.  While preheating, place a hunk of dough on a sheet of parchment paper and let rise for a while.  Once oven is preheated, remove Dutch oven, place bread (on parchment) inside of Dutch oven, cover, and bake for 15-20 minutes.  After 15-20 minutes, remove lid, and bake uncovered another 15-20 minutes (or until browned slightly).

That's it!  So stinking easy.