No-Knead Dutch Oven Bread

In a large bowl, dissolve yeast in water.

Add the flour and salt, stirring until blended.

Cover bowl. Let rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.

When the surface of the dough is dotted with bubbles, it's ready to be folded. Lightly flour a work surface. Sprinkle flour on the dough and fold it over on itself once or twice. Cover loosely and let it rest about 15 minutes.

Using just enough flour to keep the dough from sticking, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran, or cornmeal. Put the seam side of the dough on the towel. Cover with another towel and let rise for 1 to 2 hours.

Heat oven to 475°. Cover and bake for 30 minutes.