No-Knead Crusty White Bread

Combine all ingredients in a large mixing bowl or food-safe bucket.
Mix and stiry everything to make a very sticky, rough dough.
With stand mixer, beat at medium speed with beater blade 30-60 seconds, until everything is combined.
Cover bowl and let rise at room temperature for 2 hours.
Refrigerate for at least 2 hours or up to 7 days. The longer it rests in fridge, the tangier it will get.
When ready to make the bread, sprinkle top of loaf with flour to make it east to grab a hunk. Pull off 1/4 to 1/3 of dough, about 14-19oz.
Plop dough onto floured work surface and round into a ball or log-- doesn't need to be perfect.
Sift flour over top of bread and cover with lid or greased plastic wrap.
Let loaf warm to room temperature and rise, at least 60 minutes.
Preheat oven to 450 degrees.
Slash top of bread 2 or 3 times, making a cut about 2" deep.
Bake bread in oven for 25-35 minutes, uncovering for last 5 minutes.