1. Add the flour, yeast and salt to a large mixing bowl.
2. Stir to mix ingredients together.
3. Make a hole in the middle of your mixing bowl by moving the flour mixture to the sides of the bowl.
4. Turn on your hot water tap and let the water run until it is lukewarm.
5. Take the measuring cups and get 1 1/2 cups of warm water from the tap.
6. Pour in 1 cup warm water into the well (hole section) of the bowl.
7. Use a wooden spoon to mix the flour and water together. Make sure to scrape flour from the side of the bowl.
8. Add the additional 1/2 cup warm water to the flour and continue mixing until well combined.
9. The dough will be wet and sticky. That is perfect!!!
10. Cover the bowl with plastic wrap and let rise on the counter top for 8-18 hours. (I added some time to the rising of my dough. I think it was approximately 30 hours.
11. Once the dough is ready and has risen to almost double or triple its starting size. It is time to turn on the oven.
12. Turn the oven on to 450 degrees Farhenheit.
13. Sprinkle some flour onto the counter top or cutting board.
14. Put some flour onto your hands and roll the dough into a ball.
15. Cover the ball shaped dough with plastic wrap and set it aside to rest.
16. Now, while the dough is resting, you are going to preheat your Lodge Cast Iron 5 Qt. Dutch Oven or whichever pot/pan you choose to use. Make sure the knob and handles are covered with foil.
17. Place the empty baking pot/pan or dutch oven into the 450 degree Farhenheit oven onto the center rack.
18. Allow the baking dish to preheat for 30 minutes.
19. Put on a pair of oven gloves and remove the baking dish from the oven. Set aside on stove top. *It will be very hot, so be careful.
20. Take a sheet of parchment paper and dust lightly with flour.
21. Dust your hands with flour and then unwrap the ball of dough.
22. Place it onto the floured parchment paper.
23. Take the lid off of your preheated dutch oven and place aside.
24. Carefully take two or four corners of the parchment paper and lift the paper up with the dough ball on it and place it inside the dutch oven.
25. Put the lid of the dutch oven or pot lid back on.
26. Place in oven on center rack and bake covered for 30 minutes.
27. Remove lid and continue baking for another 15 minutes.
28. Remove from oven and set the baking dish onto the top of the stove to cool.
29. Take out a wire rack, then place the Artisan Bread-No Knead onto the wire rack to cool completely.
30. The end result will be a bread that is crispy on the outside, and perfect on the inside!
31. Once the bread has cooled completely, place and cutting board and cut it to the thickness that you desire.
32. Serve plain, topped with butter or margarine or the topping of your choice.
33. Enjoy!!!
