No-Knead Dutch Oven Bread Recipe

Jim Lahey's no-knead method, popularized by Mark Bittman in the 2006 New York Times. A very low-yeast dough (~0.25%) ferments slowly for 18 hours at room temperature; the time does what kneading would do. Pour-and-stir mixing, one minimal shaping, then a 30-minute proof on a floured towel, dropped seam-side-up into a screaming-hot preheated Dutch oven. The lid traps steam for a crackly crust and an open, holey crumb that punches well above its difficulty class. Genuinely the most beginner-friendly artisan loaf there is.