No-knead Dutch oven bread

Put the flour in a large bowl and make a well; add the salt, yeast and very warm water.

Mix with a spatula, then by hand, about one minute, until all the water is absorbed and a wet, sticky dough forms; do not knead and do not add more flour.

Cover with plastic wrap or a lid and leave in a warm place to rise at least two hours, or overnight.

Sprinkle a little flour on top, punch down to remove trapped air, bring together into a ball and set on parchment paper.

Cover with a clean kitchen towel and rise another hour.

Dust with flour and optionally score the surface with a sharp knife.

Transfer into the very hot Dutch oven, cover immediately and bake in a preheated 450 degree oven for 30 minutes.

Remove the lid and bake uncovered another 10 to 15 minutes, depending on how dark and crusty it should be.