Crusty no-knead Bread Yummy!

So, I made 2 loaves of this, and 2 loaves of Beer Bread for the annual Halloween Party and they ate all of it!  The first time I made it, I used self rising flour by mistake - epic fail!  You have to use all purpose or bread flour.

Here is the recipe:

6 c. Bread flour
1/2 tsp yeast
2 1/2 tsp salt
2 2/3 c. water
Mix the dry ingredients together and slowly add the water.  The dough is going to be sticky, but don't worry.  Cover the bowl with platic wrap and let it sit overnight.  12-16 hours.  It seems like a long time, but it only takes 5 minutes to mix it up.  The dough should look like this the next day:

Remove to a well floured board, and with well floured or oiled hands, tuck the dough under itself several times until you have somewhat of a ball.  I have tried both ways and find that oil works better than flour for my hands.  (The dough is sticky).  Place the dough ball on a well floured piece of wax paper or parchment paper and cover.  I remove the excess flour from around the dough ball after I cover it.

After about 1 1/2 hours, take a dutch oven or similar pot and place it in the cold oven and then pre-heat to 425 degrees for about 30 minutes.  Be sure the pot you use can withstand the heat.  

Carefully remove the pot from the oven and set it next to your dough.  Uncover the dough and flip it into the hot pot.  This part always gives me trouble because the dough is so sticky.  Just do the best you can to get the dough into the pot without disturbing it too much.  Put the lid back on the pot and bake for 50 minutes.  Remove the lid and bake for another 10-15 minutes until it is a deep golden brown.  Like this:

Carefully remove it from the pot and set it on a wire rack to cool.  Try to restrain yourself....let the bread cool before you cut it.  This is awesome with soup, chili, or anything saucy!

If I can make this bread, anyone can!