My version

No Knead rustic style bread

Step 1
In a large bowl:
3 cups regular flour
1 tsp regular salt or 3/4tsp coarse salt
tsp INSTANT yeast (not quick-rise, must be instant)
Mix dry ingredients well with a fork etc.
Add just over 1 cups water (temp doesn't matter, but not ice cold) and stir together into a big tacky blob. Cover in saran wrap tightly and let sit somewhere warm at least 12, up to 18hrs. I like to start mine around noon that way its ready to cook the following morning.

Step 2 (after the 12 to 18 hrs have passed)
Lightly flour countertop and your hands
Scoop wet dough from bowl onto floured countertop and quickly form a rough round shape.
Cover in saran wrap for 15-20 mins
Put a piece of parchment paper on countertop
Remove plastic wrap, grab the loaf and plop it on the parchment paper, quickly shape it round or oblong your choice.
Dust the top with flour and cover with a clean dishtowel for 90 minutes

Preheat oven to 450. You need a large heavy pot with lid, dutch oven style not a thin-walled sauce pot. I have an aluminum heavy pot it does not have to be cast iron.
Heat the pot in the oven 30 mins
With a sharp knife, score the top of the loaf three parallel lines so that it can expand while baking
Remove pot from oven, pick up the loaf using the parchment paper corners and gently as possible plop it in the pot
Bake with LID ON for 30 mins, then remove lid and bake another 25-30 until as brown as you like

Yep...pretty much exactly what I did.

400g flour
10g salt
1g yeast
300g water

Mix together in a bowl and cover, let rise at room temp (I did 15 hrs). Turn out on floured surface. Pull and fold over a few times and leave covered on parchment for another couple of hours. Preheat Dutch oven to 450 a half hour before its time to bake. Score loaf and set it in Dutch oven on paper. Cook covered for 30 minutes, and uncovered until desired level of browning is reached (another 30 minutes for me).

No pics?

This recipe was easy and tasty.

https://www.seriouseats.com/recipes/2014/08/simple-crusty-white-bread-recipe.html

Recent no-knead bread I made. No-knead will be the primary method I use moving forward. 15 minutes of work for an awesome product? Easy. I've also made cast iron garlic focaccia using no-knead, and oh my word




https://www.seriouseats.com/recipes/2011/06/better-no-knead-bread-recipe.html

This is one of my favorite recipe's for focaccia


https://slate.com/human-interest/2015/10/no-knead-vs-traditional-bread-is-a-false-dichotomy-you-should-make-slow-bread.html

Introduced to the concept of "no knead bread" on this forum, maybe this particular thread.

made "faster no knead bread" recipe (jenny can cook) yesterday to accompany my wife's gumbo. resorted to the "faster" version because we forgot to get it started Friday night. It turned out really good.

Started a proper no-knead bread dough last night and will bake it later this afternoon. this recipe uses slightly more flour (3 1/3 cups) and twice the salt (2 tsp) but those are the only real differences aside from cold vs hot water and longer rising time. I think the extra salt will help the flavor, but am really glad to have come across this. Hope to use it a bunch. (Gotta get my money's worth out of the $30 dutch oven I picked up for it, if nothing else!)

No knead beer bread recipe I posted several years ago. Great with soups/chili.

https://texags.com/forums/67/topics/2388577

No knead bread works because it is a high hydration dough and you let the yeast develop the gluten over time. If you are trying to make a bread that will be ready in a couple hours, you reduce the water and knead the dough to get the gluten chains to form.

In the end it is physics - work and time are inversely related

It's a great and easy recipe. Try putting stuff in it when it's rising. I like either adding rosemary or cheddar/jalapeo.

Big fan of adding Rosemary and a few cloves of crushed garlic to bread.

Take any cross-section photos? Curious how open/airy your crumb came out compared to mine.

Also seems to be a little darker as well.

Nice! My last couple of attempts have been more dense...not sure what the deal is. I've followed the same protocol every time.

Did your loaves turn out a little burned on the bottom? Wonder if I should do the uncovered portion of the bake on something other than the hot Dutch oven...

More done on the bottom for sure, wouldn't call it burned

Today's effort...