Easy No-Knead Artisan Bread | Crispy Dutch Oven Bread

Please don't use "active dry yeast" for this recipe, only "instant dry yeast".

1. In a large bowl, combine the flour, yeast, salt, and sugar.
2. Mix well so the yeast distributes evenly for consistent rising.
3. Slowly stir in the warm water using a spoon or spatula until you get a wet, shaggy dough. No kneading needed!
4. Lightly dust the surface of the dough with flour, cover the bowl with plastic wrap, and let it rise until doubled in size — about 1 to 2 hours depending on room temperature.
5. When the dough is nearly ready, preheat the oven to 425°F (220°C) and place the empty cast iron pot (without lid) inside to heat. This step is key for a crisp crust.
6. Line a bowl with floured parchment paper and gently transfer the risen dough onto it. Dust with more flour for that rustic, artisan look.
7. Carefully remove the hot Dutch oven from the oven. Lift the parchment paper with the dough and place it inside the pot.
8. Cover with the lid (remove any plastic handle beforehand) and bake for 45 minutes.

Adapted from a Recipe by: Clara de Sousa