NO KNEAD BREAD

Whisk together the flour, yeast, and sea salt in a large bowl. Slowly pour in the warm water while stirring with a wooden spoon. Keep stirring until well combined. It is a sticky, loose dough. Cover the bowl tightly with plastic wrap and set it on the counter to rise for 12-18 hours.
Work the dough out of the bowl onto a well-floured large piece of parchment paper. Sprinkle a little flour onto the top of the dough to make it easier to work with. Shape the dough into a rough ball using the parchment paper overhang to help. It does not need to be perfect. Remember, do not knead this dough. Cover the dough with plastic wrap, a lightly moistened tea towel, or an upside-down glass bowl, and let it rise for about 1 hour.
Meanwhile, place a large Dutch oven (3 1/2 quart) with the lid on into the oven. Preheat the oven to 450 degrees.
When the dough is ready for baking, carefully remove the pot from the oven. Remember everything, including the lid, will be very hot. Remove the lid, and using the parchment paper, place the dough into the pot. Cover it and put the pot back in the oven. Bake covered for 30 minutes.
Remove the lid and continue baking for 10-15 minutes or until golden brown. Carefully remove the bread from the Dutch oven using the parchment paper overhang and put it on a cooling rack. For best results, let the loaf cool before slicing.