No-knead Dutch oven bread, quick rise and overnight

In a large bowl combine 3 cups flour, 1.5 tsp salt, 1 tbsp sugar and 2 tsp active dry yeast for the quick rise, or 0.5 tsp for the overnight method.

Add 1.5 cups lukewarm water; mix with a wooden spoon, then by hand until no streaks of flour remain.

Cover with plastic wrap. Quick rise: until doubled, 1 to 2 hours.

Variation, overnight: leave at room temperature 12 up to 18 hours until doubled.

Put a clean, cold Dutch oven into the cold oven and preheat together to 450F.

On a lightly floured counter roll the sticky dough up into a ball; set on lightly floured parchment and cover with a towel while the oven preheats, 30 to 40 minutes.

If it spreads too much, roll it back into a ball; no further rise is needed.

With oven mitts, uncover the hot Dutch oven, lower the bread in on the parchment, and bake covered 30 minutes.

Uncover and bake about 15 minutes more until golden; longer for darker and crispier.

Rest at room temperature at least 20 to 30 minutes before serving.

To freeze: cool completely, bag or wrap in plastic then foil; keeps a couple of weeks. Thaw and toast in the oven before serving.