Put all dry ingredients in large mixing bowl.
Add the 2 14/ cups of warm water.
Stir until mixed.
I know I said this is no-knead, but I do knead the dough at this point a few times to incorporate any flour left in bowl. If yours is completely mixed then skip this step.
Cover the dough in bowl with plastic wrap and let sit overnight and up to 24 hours.
After your dough has sat overnight it should have risen significantly and have some bubbles in it. The dough will be loose and sticky.
Remove the dough and form it into a ball and set on parchment paper.
Cover the ball of dough with plastic wrap and let sit for 2 hours more. I like to dust my dough with flour at this point to keep the plastic from sticking.
Near the end of the 2 hours turn the oven on to 500 degrees and place a 4-6 quart dutch oven in it to heat up.
At the end of the 2 hours remove the plastic wrap from dough.
If desired, dust dough with flour and score with a knife.
Using oven mitts, remove the hot dutch oven from the oven and set in your baking area for the moment.
Next, very carefully lift the edges of the parchment paper with your dough still on it and set it in the dutch oven.
Cover the dutch oven with a lid and put back in the 500 degree oven for 40-45 minutes. Remove the lid in the last 15 minutes of baking.
Remove bread from oven when brown on top and done.
Enjoy!