No Knead Crusty Bread-King Arthur Original

 The original King Arthur Recipe

• 5 cups KA unbleached bread flour
• 1/4 tsp instant yeast
• 2 1/4 tsp salt
• 2 2/3 cups cool tap water

1. In a large bowl, stir together all of the ingredients. 
2. Cover and let sticky dough rest (room temp 68-70 degrees) for 10-12 hours (overnight is best)
3. Grease a 4-41/4 quart round covered dish (Dutch oven is best) at least 4" deep.
4. Coat with vegetable oil and sprinkle with cornmeal.
5. Stir the dough to deflate it.
6. Scoop into the greased Dutch oven and cover with the lid (grease the lid)
7. Let it rest and expand for 1 1/2 to 2 hours in a warm location until very bubbly (give more time if needed)
8. When it's bubbly, preheat oven to 450 (may want to reset to 425 if oven runs hot)
9. Bake for 45 minutes, then remove the lid and bake an additional 5-10 minutes until the top is a deep golden brown
10. Remove from oven and remove bread from the Dutch oven to cool on a rack.

Wrap well; may be frozen.