No-Knead Bread

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1 ¼ teaspoons salt
 Cornmeal or wheat bran as needed

Some comments about the recipe: I always found 1 1/4 tsp of salt to be on the lower side, I like to put in about 2 tsp. I found the dough to be just a bit too wet at 1 5/8 cups of water, I usually do 1.5 cups. For oven temperature, I usually heat it up to 500F for the closed portion of the bake, then reduce it down to 450F once I open the dutch oven.

http://cooking.nytimes.com/recipes/11376-no-knead-bread