No Knead Crusty Bread

DOUGH PREP:
0 In a large mixing bowl, whisk the flour, salt, yeast, and optional Italian seasoning together until mixed. Stir in the water until a chunky, thick dough forms. If it needs a little more water, add a tablespoon of water, just enough to get it barely wet throughout. It’s going to look scrappy and weird, but don’t worry, it’s not supposed to look like your normal bread dough. Cover the mixing bowl with plastic wrap and let it rest for 12-18 hours at room temperature. Overnight is ideal here.
PREP FOR BAKING:
3 When you’re ready to bake, preheat the oven to 450 degrees F. Stick a 4 quart enamel coated cast iron dutch oven (or similar in size) in the oven while it is preheating and for another 20 minutes longer after the oven is completely preheated. You want the pot to be nice and hot! While the oven is preheating, the dough should be big, puffy, and pretty loose, with little bubbles in it. Place a piece of parchment paper on the counter and sprinkle some flour on it. Sprinkle some flour on your hands and some on top of the dough. With your floured hands, gently remove the dough from the bowl and roughly shape it into a ball. Remember you don’t need to knead the dough. Place it on the floured parchment paper and lightly sprinkle some flour on top of the ball. Cover with plastic wrap while your pot heats up.
BAKE:
5 Remove the plastic from the dough. Lift the dough and parchment together into the pan so the parchment lines the bottom of the hot pan (be careful not to touch the pan since it’s very hot). Bake covered for 30 minutes. Remove the cover and bake another 10-15 minutes to get the exterior nice and golden brown and crispy. Take out of the oven and remove the bread from the pot. Let it cool on a cooling rack and then enjoy!