Effortless Crusty No-Knead Bread

Method

1. In a large bowl, whisk together the flour, sugar, yeast, and salt. Add the warm water and olive oil, and stir with a wooden spoon until all the flour is incorporated. The dough will be very wet, sticky, and shaggy.
2. Lightly spray the top of the dough with cooking oil spray. Cover the bowl tightly with plastic wrap, then place a clean kitchen towel over it.
3. Let the dough rise in a warm, draft-free spot for 2 to 3 hours, until it has doubled in size and is bubbly and jiggly like jelly.
4. About 30 minutes before the dough is ready, place a large (10-inch or 26 cm) Dutch oven or heavy-bottomed pot with its lid inside the oven. Preheat the oven to 450°F.
5. Lightly flour your work surface and a plastic spatula with up to 1 tablespoon of flour. Scrape the risen dough out of the bowl onto the floured surface using the spatula. Sprinkle the top of the dough with a pinch of flour, then fold it over on itself 5–6 times with the spatula to shape it roughly into a ball.
6. Cut a large piece of parchment paper—big enough to lift the dough into the pot. Place the paper next to the dough, then roll the dough onto it, smooth side up. Center the dough on the paper and reshape if needed, or gently shake the paper to even it out. (The dough will spread during baking.)
7. Loosely cover the dough with plastic wrap and let it rest while the oven finishes preheating.
8. Using oven mitts, carefully remove the hot Dutch oven from the oven. Lift the parchment paper by the corners to transfer the dough into the pot.
9. Cover with the lid and bake for 30 minutes. Then remove the lid and bake for another 12–15 minutes, until the loaf is deep golden brown.
10. Transfer the bread to a wire rack and let it cool for at least 10 minutes before slicing.