Crusty Cranberry Nut No-Knead Bread

In a large bowl using a silicone spatula, stir the first 5 ingredients together. Mix the honey and water together, then pour on top. Mix to combine. The dough will be very sticky; don’t be tempted to add more flour, you want a sticky dough. Gently shape into a ball as best you can.

Cover tightly. Set on the counter at room temperature and allow to rise for 12–18 hours. The dough will double in size, stick to the sides of the bowl, and may have air bubbles on the surface.

Turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape into a ball as best you can. Transfer the dough to a large piece of parchment paper. Place the ball of dough + parchment inside a bowl so the dough doesn’t spread out as it rests. Using a very sharp knife, kitchen shears, or a bread lame, gently score an X into the top. Cover dough lightly with plastic wrap or a clean kitchen towel and let it rest for 30 minutes.

Preheat the oven to 475°F (246°C). Place your Dutch oven (with the lid) or heavy-duty pot in the oven for 30 minutes so that it’s extremely hot before the dough is placed inside. After 30 minutes, remove the Dutch oven and carefully place the dough inside by lifting it up with the parchment paper and placing it all—the parchment paper included—inside the pot. Cover with the lid.

Bake for 25 minutes with the lid on. Carefully remove the lid and continue baking for 8–10 more minutes until the bread is golden brown. The bread is done when an instant-read thermometer reads the center of the loaf as 195°F (90°C).

Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on a wire rack for at least 20 minutes before slicing.

Cover and store leftover bread at room temperature for up to 1 week.