Juggle bread (no knead)

Mix dry ingredients with a fork. Add water and stir vigorously until all flour is incorporated; alternatively, knead with hands for about 30 seconds. Cover bowl tightly with plastic wrap and leave on the kitchen counter for 18 - 24 hours.

Cut a square of parchment paper and lay it on the countertop. Cover the top of the dough with bread flour and, using one hand, pull the dough away from the sides of the bowl, gathering it into a smooth ball. Place the ball, seam-side-down, onto the parchment paper. Cover loosely with plastic wrap. Allow to rise 1.5 to 2 hours, no more.

Meanwhile, heat a Dutch oven at 450 degrees for 1/2 hour. Lift parchment paper by ends and place in hot Dutch oven. Cover. Bake for 1/2 hour. Remove lid. Bake for 10 to 15 minutes more, until a golden crust is formed. Immediately remove bread from pan, discard parchment, and allow to cool on a rack.