New York Times No Knead Bread

I've become quite fascinated with this type of bread baking promoted by Jim Lahey of Sullivan Street Bakery in New York. The technique is to mix flour (3 cups), yeast (1/4 tsp), water (1 1/2 cups) and salt (1 1/4 tsp) until they just come together into a ball. Leave the mixture covered for 18 - 24 hours.  Gluten will form automatically. After 18 - 24 hours, pour the dough onto a floured surface and fold twice.  Form into a boule and leave on parchment paper covered with oiled plastic wrap for 1 - 2 hours for the final rise. Half an hour from the end of the final rise, place your Dutch Oven in the oven and preheat to 500 degrees. After 30 minutes of pre-heat, take the Dutch Oven out and put the boule inside, parchment and all. Replace the lid and put the Dutch Oven back in the oven for 30 minutes. At the end of 30 minutes, take the lid off and let bake for another 5 minutes or until the crust has become dark. Leave it to rest for half an hour then slice and eat!