The easiest and best No Knead Rustic bread I've ever made.
1/4 teaspoon dry active yeast
1 1/2 cups lukewarm water
3 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
cornmeal for dusting
In a large bowl, add the yeast and lukewarm water and stir. Allow to sit for 2 minutes. Add the flour and salt, stir with a wooden spoon to blend. Cover the bowl with plastic wrap and allow to rest for 8 hours, 14-18 hours preferably, at room temperature.
After the dough has rested and risen, flour a work surface and turn out the dough. Flour lightly and fold the dough over itself twice. Cover with a clean kitchen towel and rest 20 minutes.
Gently shape into a ball, dust with cornmeal and cover again with the kitchen towel for 1-2 hours.
Heat oven with 5.5 qt dutch oven inside to 475º F. Gently place the dough, seam side up into the hot dutch oven. Cover and bake 30 minutes. Remove the lid and continue baking 15-20 minutes longer. Remove and allow to cool for 20 minutes or more before slicing.
Recipe by Farmgirl Gourmet at https://www.farmgirlgourmet.com/2015/03/no-knead-bread.html