Easy No-Knead Bread - Lina Cooks Clean

In a large bowl, combine the flour, instant yeast, and salt. Add the warm water and stir with a spoon until the dough comes together — it will look shaggy and sticky, and that’s okay!
Cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for 2 to 3 hours, or until the dough doubles in size and looks bubbly on top. You can also let it rise overnight—start by letting it sit at room temperature for 3–4 hours, then cover and refrigerate. For the best flavor, keep it in the fridge for 12–24 hours.
Remove the cover from your dough and lightly flour your hands. Grab one edge of the dough, stretch it up, and fold it over the center. Give the bowl a quarter turn and repeat, stretching and folding all the way around—about 8 to 10 times—until your dough feels tighter and more structured.
Place it onto a floured surface, seam side down, and shape it into a round loaf. Let it rest for about 30 minutes while your oven preheats.
Place a Dutch oven (or any oven-safe pot with a lid) inside your oven and preheat to 450°F (230°C). Once preheated, carefully remove the pot and place the parchment paper with the dough inside.
Cover with the lid and bake for 30 minutes, then remove the lid and bake for another 15–17 minutes, until golden brown and crispy on top.

Use warm water, not hot: Hot water can kill the yeast. Aim for around 110°F.
Don’t rush the rise: The longer the dough rests, the better the flavor and texture. I like to let it sit in the fridge for 24 hours.
For extra crunch: Let the bread cool completely before slicing.
Store it right: Wrap in a clean kitchen towel or store in a paper bag for up to 2 days.