3 cups of all-purpose flour
1/2 tsp instant or rapid rise yeast
1-3/4 tsp kosher salt
1-1/2 cups cool tap water
In a large mixing bowl add flour, yeast and salt. Stir the dry ingredients together. Pour in water. Mix the dough together. Do not over mix as this no-knead bread. Cover the bowl with plastic wrap. Let the dough sit for 12-18 hours.
Preheat oven to 450˚F. Once oven is preheated, put your pot and lid in oven to preheat for 30 minutes. Use a pot that holds at least 3 quarts (5-6 quarts is ideal).
Heavily flour a surface. Gently form the sticky mass of dough into a round ball. Flour your hands and gently smooth the dough. Place the dough onto a sheet of parchment paper. The parchment paper is optional, but it makes it easier to lift the dough in and out of the pot. Cover with plastic wrap and let sit while the pots are heating for 30 minutes.
After 30 minutes carefully place the dough into the preheated pot. Place the lid on the pot. Bake covered for 30 minutes.
After 30 minutes remove the lid. Bake an additional 15 minutes with the lid OFF. After 15 minutes, remove the pot from the oven and place the bread on a cooling rack.