Effort Level Low - Busy Level - off the charts

This bread must have been good - there weren't left overs and I forgot to take a photo after we cut the bread - oops. A very busy night of school clubs and piano recitals meant grandparents over for dinner too. Soup in the crockpot made homemade bread feel like a must. I ended up finding this no knead recipe so I could toss it together Tuesday night and bake it Wednesday. I setup the oven early in the morning to start with the French oven already in the oven. I'm sure Andy was wondering why the oven suddenly turned on to 450 before I got home. I was able to do a few folds but mostly just made a round ball with a spatula, sprayed some parchment paper and plopped it in the blazing hot pot. Taking that bread out crackling like a fire is amazing. I let it set as long as I could before cutting into it for dinner. I made as many slices as I could and every slice including the ends were buttered up and dipped in soup. So good. Well worth the almost no effort to make delicious bread.

Easiest No-Knead Overnight Bread

3 cups flour, all purpose or bread
1 ¼ teaspoons table salt
½ teaspoon active dry yeast or instant yeast
1 ½ cups water, room temperature

Mix the Dough (the day before baking)
In a large mixing bowl or bread tub, mix together the flour, salt, and yeast.
Pour in the room temperature water and mix until incorporated - using a large spoon or clean hands.
Wet your hands and scoop to the bottom of the bowl to incorporate all the dry bits of flour as needed.
This dough will be shaggy and sticky. Be sure to incorporate all the dry flour.
Proofing the Dough
Time to let the dough rest (bulk fermentation) while the yeast does its thing.
Cover the bowl with a plastic wrap, a towel or shower cap. Leave out at room temperature for 12-18 hours.
Shape the Dough (on baking day)
The dough will be bigger and puffy after the overnight fermentation.
Flour your work surface. Scrape out the loose, sticky dough from the bowl.
With lightly floured hands, gently lift one edge of the dough and fold it into the center (fold it onto itself) quarter turn and repeat 4-5 times creating a ball. Gently push the edges in and tuck them around until you have a round(ish) shape or make a longer log shaped loaf. It doesn't have to be perfect!
Transfer the bread dough ball to a slice of parchment paper seam side down. Dust with flour and cover the dough with the mixing bowl, a towel or plastic wrap and let it rest while the oven warms up.
Place a large (5-6 quart) Dutch oven (or heavy pot with lid) into the cold oven, turn the oven to 450º F and let the oven and Dutch oven with lid preheat for ~30 minutes.
Time to Bake
Open the oven, using oven mitts, remove the Dutch oven.
Lift the edges of the parchment paper and carefully transfer the dough (and parchment paper) into the heated Dutch oven (be careful NOT to touch the sides of the pan). Replace the lid.
Bake covered for 30 minutes, remove the lid and continue baking uncovered for another 15-25 minutes until the outside crust is brown and crispy.
To Serve
Remove from the oven and carefully lift the edges of the parchment to transfer the bread to a wire rack to cool. After 30 minutes, slice into the bread and enjoy!