When James Beard Award-winning baker Jim Lahey published his innovative no-knead bread recipe in the New York Times in 2006, he started a bread-baking revolution in homes around the world! This recipe is inspired by his signature slow fermentation method, which produces a spectacular loaf that is ridiculously easy to make, even for first-time bakers. Note: while the dough is mostly hands off, it does need to rise overnight, so plan accordingly.
In a large bowl, combine flour, salt and yeast. Add water and stir until a shaggy dough forms. Cover bowl with plastic wrap. Let dough rise at room temperature for 10 hours.
Preheat oven to 450ºF. Place a 4 quart Dutch oven into the preheated oven, without lid, for 30 minutes.
While Dutch oven heats, turn dough onto a well-floured surface and form into a ball with floured hands. Cover dough loosely with plastic and let rest for 30 minutes. With floured hands, place the dough into heated Dutch oven.
Cover Dutch oven with its lid and bake for 30 minutes. Remove cover and bake for 12 minutes more.
Remove loaf from Dutch oven and cool completely before slicing.
