Artisan No-Knead Bread

Dissolve the yeast in the water.

Whisk the flour and salt together.

Combine the mixtures and bring the dough together.

Let it bulk ferment in a warm spot for 1.5 to 2 hours.

Transfer to the refrigerator for 12 to 24 hours of cold retard.

Turn out the dough, shape it into a round ball by tucking the edges under, and place it into a parchment-lined colander or proofing basket.

Proof at room temperature for 1.5 to 2 hours.

Preheat your oven to 482°F (250°C) with a heavy Dutch oven inside.

Carefully transfer the dough into the scorching hot pot using the parchment paper and cover with the lid.

Bake covered for 30 minutes.

Remove the lid and bake for another 10 to 15 minutes at 428°F (220°C).