No-Knead Crusty Bread
3 cups flour (any mix of flours works, but you may still want to keep 1 cup white flour, so it doesn’t get too heavy)
1 ½ cups water
1 ½ teaspoon salt
¼ teaspoon yeast
Mix ingredients in a large bowl. Cover with plastic wrap. Leave covered on counter 8-10 hours or up to 24 hours. Turn out on a floured surface; dough will be very sticky. Lightly flour the top of the dough and fold it onto itself several times. Fold it into the shape of the loaf that you want. Return loaf seam side down onto a heavily floured towel or board. Lightly flour top of the dough and cover with a second dish towel. Leave for 1-1/2 hours. Put Dutch oven into a cold oven and turn on to 475°. When the oven has preheated, take the dutch oven out and carefully remove the lid. Flip dough loaf into the Dutch oven. Cover and bake at 375° for 25 minutes. Remove cover and continue to bake 5-50 minutes until bread is the brownness you desire.