I guess I need more practice with no-knead. This turned out pretty dense and not terribly pleasant as bread but was good toasted. Some research that I’ve done indicates that bread flour may be better than AP, so I’ll try that next time.
3 1/4 c. AP flour
2 t. salt
1/2 t. active dry yeast
1 & 1/2 c. warm water (Luke warm to the touch, not hot)
Recipe
In a large bowl mix together the flour, salt, and yeast. Pour in warm water and stir with a wooden spoon until you get a sticky dough.
Cover with plastic wrap and let sit at room temperature for 12 to 18 hours.
The next day, turn the dough onto a floured surface and gently shape it into a ball. Let it rest while your oven preheats to 450ºF (230ºC). *Place the Dutch oven (a heavy-bottomed lidded pot) in the oven while it preheats*
Carefully transfer the dough to parchment paper and place it inside the Dutch oven. Bake for 30 minutes covered then 15 minutes uncovered until golden brown. Cool before cutting.