Day-Ahead No-Knead Bread

Step 1 - Make the Dough Long Rise Method Whisk flour, yeast, and salt in a large bowl. Stir in water to form a sticky, shaggy dough. Cover bowl with plastic wrap. Let stand at room temperature until surface is dotted with bubbles and dough pulls away in strings when you tip the bowl, about 18 hours at 70°F. The standing time will be less if your kitchen is warmer, longer if it's cooler. Let the bubbles and strings be your cue. Short Rise Method Pour dough onto a floured surface. It will be very loose and amoeba-like, but do your best to pour it out into an oblong shape. Then, with floured hands, fold it over onto itself a couple of times. Cover it loosely with the plastic wrap and let it rest 15 minutes. Step 2 - when ready to bake: Preheat an oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat. Step 3 Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed. Step 6 Cover and bake for 30 minutes. Remove the lid and bake until the crust is golden brown, 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing. Variations: Herb Bread - Add 3 teaspoons minced fresh herbs (equal parts rosemary, thyme, and oregano) to the dough in Step 1. Sweetend bread - Add 1/4 each cup chopped nuts and craisins, 1/2 teaspoon sugar, and 1/4 teaspoon cinnamon to dough in Step 1. Decorate the top - before baking, top with a sprinkling of poppy seeds, rolled oats, sunflower seeds, sesame seeds, thyme sprigs, rosemary leaves, or other chopped fresh herbs; plus a drizzle of olive oil and some cracked black pepper.