Today I made my first attempt at baking this artisan style no knead bread. I combined 3 cups bread flour with 1/4tsp of instant yeast and 1 1/4tsp salt. Then added 1 1/2 cups warm water, stirred for a few seconds to mix the dough together and covered the bowl with plastic wrap over night. After about 20hrs it doubled in size. I dumped the dough on a wheat floured surface, pattted it down to a wide disc being careful not to punch it down. You want to keep it light an airy. I folded it over on 2 sides then the other sides folded onto that. Turned it over and sprinkled wheat flour on the smooth side. I baked it for 30mins at 500 degrees in a closed Dutch oven, then another 15mins with the cover off. When I cut into it the crust was perfectly crunchy and the middle was super soft. It would be perfect with olive oil and Parmesan cheese, or use it as a soup bread bowl. This was stupid easy to make and would impress anyone at a dinner party. It's going by into my regular rotation of recipes.