Rustic No Knead Bread

From the famous Jenny Jones (talk show host of the '90's) comes this excellent no knead recipe....I can only bake hockey pucks BUT this bread allows me to make a good loaf I'm proud of. No Knead Bread By Jennie Jones https://www.jennycancook.com/recipes/faster-no-knead-bread/ PLEASE SEE MY METRIC CHART ABOUT THE FLOUR. (For the original overnight method, simply switch to COOL water and let the dough rest overnight on the counter top for 8 to 24 hours). ALWAYS AERATE (not sift) YOUR FLOUR BEFORE MEASURING. I use a 5 1/2 quart Dutch oven. One loaf Ingredients: 3 cups (360-390 g /12 3/4 ounces) all-purpose or bread flour (aerate flour before measuring - See How) 1/4 teaspoon yeast, active dry or instant (1 g) 1 teaspoon salt (6 g) 1 1/2 cups hot water, not boiling (354 mL) - I use hot tap water - about 125-130° F (about 2 Tablespoons extra flour for shaping) *** 2 Tbs raw Honey ~ Old School Prepper adds in 2 TBS raw honey to help the ferment*** Instructions: 1. Combine flour, yeast, honey and salt in a large bowl. Stir in water until it’s well combined. 2. Cover with plastic wrap and let stand at room temperature for 3 hours but I prefer up to 20 hours…best to let sit overnight. 3. After a min of 3 hours the dough will become puffy and dotted with bubbles... Transfer it to a well-floured surface and sprinkle dough with a little flour just prior to baking it. If you are doing an overnight method (my preference) then punch down 30 mins prior to your baking time.. Using a scraper fold dough over 10-12 times & shape into a rough ball. 4. Place in a parchment paper-lined bowl (not wax paper) and cover with a towel. Let stand on counter top for about 35 minutes. 5. Meantime place Dutch oven (with lid) in a cold oven and preheat to 450° F. 6. When oven reaches 450° carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and bake for 30 minutes. 7. After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 - 15 more minutes. Let it cool at least 15 minutes before slicing. METRIC: The standard for weighing flour is 1 cup = 120 grams. But when I weigh one cup I get 125-130 grams. Please decide what works for you.