Every time I make this no-knead artisan bread I confirm it is the best loaf I ever made, and this mornings bake is no exception. There are only 4 ingredients and they come together, including weighing, in 10 minutes, then an hour ferment, followed by a stretch and fold and shape for 10 minutes and baked for 20 minutes. (10 minutes with Dutch Oven cover on and ~10 more minutes uncovered to brown and create a great crust) until internal temperature is 190-200F.