This may be the laziest bread you'll ever make. You're welcome. Almost ZERO work, other than just waiting, a bunch.

Prep time: 5 minutes
RISE TIME: 12-36 hours: that's on YOU.
Cook Time: 45 Mins
RESTING TIME: 60 minutes.

• 1 tsp active dry yeast
• 2 3/4 Cups AP white flour (CANADIAN flour, ultra versatile.)
• 1/2 Cup Whole Wheat Flour
• 1 1/2 Cups warm-ish water (nothing over 110degrees though)
• 2 tsp Salt

Whisk Flours together in a bowl. Place salt on ONE side of the bowl, Yeast on the other. Add water and mix well. Should form a super shaggy dough. (While it IS a no knead bread that can be left here, I usually knead this a TEENY bit here for added gluten formation).
Cover the bowl with plastic wrap, then a tea towel and place somehwere draft-free and preferably warm (I recommend the oven, with the door closed and light ON).
Allow to rise for 12-36 hours (the longer you leave it, the more of a "sourdough" taste it'll take on)

COOKING METHOD:
Place a DUTCH OVEN, WITH LID, into a cold oven and set to 450 degrees.
While that's pre warming, Sprinkle a little flour over the dough, then Scrape the dough out of the bowl onto a sheet of lightly floured parchment paper, shape into a BOULE, place back in the bowl and cover, leaving the bowl ON TOP OF THE OVEN to rise back up for a few minutes while the preheat finishes. ONCE THE OVEN IS FULLY PREHEATED (wait five minutes AFTER the beep or that little light goes off), Oven mitts on: remove dutch oven, take lid off. SCORE the BOULE with a sharp knife, two crosswise slashes oughta do it. GENTLY lift the parchment into the ultra hot Dutch oven. Replace the lid and gently place into the oven.
30 Minutes with the cover ON... REMOVE cover and continue to cook for 10-15 minutes, until desired colour on the top.

Remove to a rack to cool, DO NOT TOUCH THE DAMNED LOAF FOR AN HOUR. Dead serious.

Once that hour, the damned hardest one in your life because the smell is INTOXICATING, has passed: ATTACK.