No-knead dutch oven bread

I love bread...a lot.  More than I should.  I blame my good amylase - an enzyme in your saliva that breaks down starches into sugars.  If you have good amylase (like me) you love things like pasta and bread and don't need a lot of extra "stuff" on them to think they are delicious.  I, for instance, could just eat plain pasta or bread and think it's fantastic.  For this reason we are the proud owners of an awesome bread machine, which was used this weak to make yummy whole wheat pizza dough (Thanks, Jean!).  Who says one can't live on bread and water alone?

In the last year or so I have gone crazy for Essential Baking Company's Rosemary Diamante bread, which is a very rustic loaf made with rosemary and topped with salt.  Drool.  But buying loaves of specialty bread is expensive, and I try to limit myself in the interest of watching my figure. ;)

In addition to our awesome bread machine, as a wedding gift we received a beautiful Le Creuset dutch oven (Thanks, Huntzikers!).  So far our favorite use for it is making the most delicious bread, well, ever.  And so I introduce to you:

No-Knead Dutch Oven Bread

1/4 tsp. active dry yeast
1 1/2 cups warm water
3 cups all-purpose flour, plus more for dusting (can you whole wheat or a combo)
1 1/2 tsp. salt

In a large bowl, dissolve yeast in water.  In a separate bowl pre-mix your flours and salt if using a combination or flours.  Then add the flour and salt to the yeast mixture and stir until blended.  The dough will be shaggy and sticky.  Cover the bowl with plastic wrap and let rest 12-18 hours.  It is ready when the surface is dotted with bubbles.

When ready, lightly flour a work surface and place the dough on it.  Sprinkle on a little more flour and fold the dough over on itself once or twice.  Cover loosely with plastic wrap and let rest for 15 minutes.

Generously flour a clean dish towel.  Then using just enough flour to keep dough from sticking to your hands, gently form the dough into a ball and place it seam-side down on the dish towel.  Dust with more flour and cover with another clean towel.  Let rise for 1-2 hours.  When ready the dough will be double in size and will not readily spring back when poked with a finger (don't worry if the size isn't exact).

At least 20 minutes before the dough is ready, heat your oven to 475 degrees with a 6-8 quart dutch oven inside as it heats (Note: If you have the plastic/black handle that comes with a Le Creuset you SHOULD NOT use it as it will explode - seriously, it happened to us!  Instead purchase a metal handle which is a cheap and useful alternative.)  When the dough is ready, carefully remove the pot and lift off the lid.  Slide your hand under the towel and turn the dough into the pot, seam side up.  Give the pan a shake to distribute the dough.  If desired, sprinkle the top with sea salt.

Cover and bake for 30 minutes.  Remove the lid and bake another 10-20 minutes, until the loaf is browned.  Remove the bread from the dutch oven and let it cool on the rack for at least an hour before slicing.