The Best No-Knead Bread

Directions

1. In a large bowl whisk flour, rosemary, WST sea salt, and yeast together. Gradually mix in water and use a spatula to blend until well combined (dough should be sticky but not watery; we recommend adding in water a little at a time to make sure it is just right). Cover bowl and let sit on counter overnight, at least 12 hours.
2. When you’re ready to bake, place a Dutch oven (with lid) on center rack in oven and preheat oven to 450°.
3. Dust your hands with flour and sprinkle some over the top of the dough in the bowl. With your floured fingers, separate the dough from the sides of the bowl and form into a ball. (While this is a no-knead recipe, you may have to fold it a couple times to get it to form the shape you want.)
4. Carefully remove Dutch oven from preheated oven (it will be very hot!) and place dough inside. Cover and bake 30 minutes, then remove lid and continue to bake until bread is golden brown, 15 to 20 minutes. (If you have an instant-read thermometer, insert it into center of loaf; temp should read at least 200°.)
5. Remove bread from oven and transfer loaf to a wire rack to cool completely. Bread can be wrapped well in plastic wrap or a freezer bag (push out all of the air!) and frozen for up to 3 months.