No-knead bread

I have been making this bread, or a variation of it, every day for the past two weeks.  It requires very little physical effort although it does take 24 hours before you can eat it. It is everything my family likes in a bread and has "cured" us of our addiction to a certain local bakery, at least for the time being!

The original recipe is by Jim Lahey, the adaptation by Mark Bittman, and  the version below is by me (changes to the original are, however, minute). 

You will need a 6-8 quart heavy pot with a lid - cast iron, enamel, Pyrex, or ceramic.
I AM NOW USING A PYREX BOWL - IT GIVES THE BREAD A GREAT SHAPE, AND YOU CAN WATCH IT BROWN!

3 cups all-purpose or bread flour, more for dusting
1/3 tsp instant yeast, dissolved in 1 tsp water
2 tsp salt
1 1/2 cup water

Combine flour, yeast, and salt in a large bowl, add the water, and stir until well blended.  The dough will be sticky and look "shaggy".  Cover with plastic wrap and let rest, at room temperature, for 12 - 18 hours.  After that time the dough's surface will be dotted with tiny bubbles.

Lightly flour a work surface and gently and quickly shape the dough into a ball.  Take a piece of wax or parchment paper, sprinkle with a little flour, and place the dough on it.  Cover with a large bowl and let rise another 2 hours.
Dough will be about double in size.

About 30 minutes before the dough is ready, heat the oven to 450 degrees.  Put the covered pot in the oven as it heats.
When the dough is ready, carefully remove the pot from the oven and slide the dough into the pot.  Shake once or twice if dough looks lopsided.  It will straighten as it bakes!  Cover with the lid and bake for 30 minutes.  Remove the lid and bake for another 15 - 30 minutes.  Bake it just until it has a beautiful brown color.
Cool and enjoy!