No-knead artisan bread baked in a Dutch oven

In a big bowl, stir together bread flour, instant yeast and kosher salt with a wooden spoon.

Pour in warm water, about 120 degrees, while stirring; keep stirring and smushing a few minutes until a shaggy dough comes together and the flour hydrates.

Cover airtight. Either rise somewhere warm until doubled, one and a half to two hours, or refrigerate 8 hours, up to 24.

Preheat the oven to 450F with a dark-interior cast iron Dutch oven inside, about half an hour or longer.

If refrigerated, let the dough sit on the counter 10 to 15 minutes.

Loosen the dough with a spatula; in the bowl, flip one edge over to the other and rotate the bowl 90 degrees, nine times, until smoother.

On a lightly floured surface, gather it into a round loaf and set it on parchment paper; rest covered about 10 minutes, up to 30, to relax the gluten.

Cut a 1 1/4 inch deep slit over the top with a very sharp knife.

Lower the loaf on its parchment into the hot pot; bake covered at 450F for half an hour.

Remove the lid and bake until golden brown, around 15 minutes, 13 to 17 depending.

Cool a few minutes in the pot, then remove and cool before cutting.