Sarah's No-Knead Crusty Bread

This recipe was shared with me by my sister, but it's originally from simplysogood.com.

Prep: 15 min
Rise: 18 hrs
Cook: 45 min
Serves: 10 slices

INGREDIENTS
3 cups + 2 Tbsp unbleached all-purpose flour
1 3/4 tsp Kosher salt
1/2 tsp instant or rapid-rise yeast
1 1/2 cups water, cool

DIRECTIONS
1. In a large mixing bowl, whisk together flour, salt, and yeast.
2. Add water and mix until a shaggy mixture forms.
3. Cover bowl with plastic wrap and set aside for 12-18 hrs. Overnight works great.
4. Heat oven to 450 degrees. When the oven has reached 450, place a cast iron pot with lid in the oven and heat the pot for 30 minutes. OR pot can be placed in cold oven while oven is preheating and leave in for 30 minutes.
5. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating.
6. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes, remove the lid and bake an additional 15 minutes uncovered. Remove bread from oven and place on a rack to cool.

Note: use silicone-coated parchment paper between dough and pot

Try add-ins:
orange zest & cranberries
gruyere & rosemary