No-Knead Dutch Oven Bread

Cover the bowl tightly with plastic wrap and let it sit at room temperature for 12 to 18 hours, until the surface is dotted with bubbles and the dough has more than doubled. The long, slow ferment is what builds the flavor.

Turn the dough out onto a heavily floured surface. With floured hands, fold it over on itself a few times into a rough ball, then cover with a kitchen towel and rest 15 minutes.

Shape the dough into a tight ball by tucking the edges underneath, then place it seam-side down on a sheet of parchment dusted with cornmeal. Cover and proof 1 1/2 to 2 hours, until nearly doubled and the dough slowly springs back when poked.

About 30 minutes before baking, place a covered Dutch oven in the oven and preheat to 450°F so the pot gets screaming hot.

Carefully lift the parchment with the dough into the hot pot, slash the top with a sharp knife, cover, and bake 30 minutes. Remove the lid and bake another 15 to 20 minutes until the crust is deep golden brown and the internal temperature reaches about 208°F.

Lift the loaf out by the parchment and cool completely on a wire rack, at least 1 hour, before slicing so the crumb finishes setting.