No-Knead Crusty Bread

• 3 ¼ cup - all purpose flour
• 1 ¾ teaspoon - salt
• 1 teaspoon - granulated sugar
• ¾ teaspoon - active dry yeast
• 1 ½ cup - warm water
• ⅛  - all-purpose flour

Instructions

1. Stir together the flour, salt, sugar, and yeast in a large mixing bowl. Create a well in the center and add the warm water. Stir forcefully with a wooden spoon until the ingredients combine into a ragged dough.
2. Cover the bowl with plastic wrap and set aside in a warm place to rise for 6-10 hours.
3. Preheat the oven to 425°F. Line a Dutch oven with a sheet of parchment paper.
4. Turn the dough onto a liberally floured work surface. It will be quite sticky. With well-floured hands, shape the dough into a ball and place in the center of the parchment-lined Dutch oven.
5. Place the lid on the Dutch oven and bake the bread on middle rack of oven for 30 minutes.
6. Remove the lid and continue baking until the loaf is golden brown and sounds hollow when tapped, 12-15 minutes.
7. Check to see that bread is done. Remove from oven or add time as needed.
8. Allow bread to cool for at least 2 hours before slicing and serving.