Everyday Artisan-Style Crusty Bread (No-Knead)

Make the dough:

1. Combine warm water and yeast in a very large mixing bowl.
2. Add in the flour and sea salt.
3. Stir the mixture with a silicone spatula -- it should be slightly tacky.
4. Cover with a lid and leave at room temperature for about 2 hours, or until doubled in bulk. If not baking right away, place into the fridge to slow down the fermentation. Store for up to 3-4 days -- the longer it's stored, the more tangier the dough will be.
5. During the 2 hours, every 30 minutes, stretch and fold over the dough. (Use a spatula to help pick up the dough and fold it from north-south, turn the bowl 45 degrees, and repeat, until it's been done 4 times).

Shape the dough:

1. Place a heavy-bottomed Dutch oven (or cast iron pot with lid) in the oven and preheat to 500°F/260°C.
2. Transfer the dough to a lightly floured work surface.
3. Gather the dough, being careful not to pop any air bubbles and pinch to seal a seam.
4. Flip the dough seam-side down.
5. Using a dough scraper, push the edge of one side of the dough to create a bit of tension. Repeat with the opposite edge (eg. North to South, South to North) and then then East to West and West to East.

Bake the dough:

1. Place the shaped dough onto a large piece of parchment paper.
2. Cover and let it rest at room temperature for 30 minutes.
3. Score the top of the dough at a 45° with a sharp knife or bread lame (this gives the bread a weak point for the steam to escape).
4. Carefully remove the hot Dutch oven pot from the oven (use gloves) and place the dough into the pot along with the parchment paper. Cover with the lid.
5. Place into the oven and bake at 500°F/260°C for 20 minutes.
6. Reduce the temperature to 400°F/204°C and bake for another 30 minutes.
7. Let completely cool on a wire rack before slicing. (Cool for at least 3-4 hours).