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Foolproof No-Knead Artisan Bread
Slightly Adapted from Pinch of Yum
Dough Prep Time: 12 1/2 hours (overnight) Baking Time: 40 minutes
3 cups all purpose flour
1 1/2 tsp. salt
1/2 tsp. instant yeast
1 1/2 cups room temperature water
1. In a large mixing bowl, whisk the flour, salt and yeast until combined. Stir in the water until a chunky, thick dough forms. If it needs a little more water, add a few more tablespoons, just enough to get it barely wet throughout. (It won’t be a smooth dough.) Cover the mixing bowl with plastic wrap and let it rest for 12-18 hours at room temperature.
2. When you're ready to bake, preheat the oven to 450 degrees F. Stick a 6-quart enamel-coated cast iron dutch oven in the oven for about 30 minutes to heat. At this point, the dough should puffy and almost bubbly. Gently scrape the dough out onto a well-floured surface. Gently shape (not knead) it into a ball with flour on the outside. Set on a piece of parchment paper and cover with plastic while your pan heats up.
3. 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.