Dutch Oven Bread

I have been on the hunt for a simple yet oh so fabulous bread recipe for years and I have finally found it! It is quite possibly the easiest recipe I have ever made in my entire life - it has a whopping 4 ingredients. That being said, it takes a good 20 hours from start to finish. I would like to highly recommend starting the dough in the late afternoon or evening the night before you plan to devour it. It is absolutely worth the wait!

Recipe:

1/4 tsp active dry yeast
1 1/2 cups warm water
3 cups all-purpose flour, plus more for dusting. (I used white but you can use wheat or both if you like)
1 1/2 tsp salt
Flour for dusting (or if you want to get 'fancy' use cornmeal or wheat bran for dusting)

Directions

1. In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
2. The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.
3. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
4. At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.
5. Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.

Pictures:

I have to say that with my amazing "Mom brain" I have managed to lose my camera - I literally have been scouring my house for DAYS looking for it. So, I had to get crafty and use my not-so-fabulous video camera to take a snapshot of the final product - so my apologies for the lack of clarity here. 
Sidenote: I located my camera the second I sliced into this loaf of bread and by that time it was too late because one slice turned into many slices and well now it's practically gone. Try not to judge me, I did warn you I am a carboholic!