This is that no knead bread recipe from the New York Times from Jim Lahey/Mark Bittman. It's stupidly easy to make and if you have some of my bread, you're not allowed to put guacamole on it. F'ing avocado toast, gtfoh.
My only variation is 2 cups of all purpose flour with 1 cup of Sonora wheat flour – get from Eatwell Farm if they have it, otherwise Grist and Toll, or wherever you can find it online. The Sonora wheat makes it a little more interesting and gives it some flavor.
Acme levain bread is like $5. Pizzaiolo's country loaf – which is very good with an almost burnt crust and not quite sourdough flavor – is like $10 and some usual wait time in line. The no knead bread is maybe like $1 worth of flour: it's just flour, salt, instant active yeast, and water (and an oven that can go 500 degrees and a cast iron dutch oven).
Surprisingly easy to make bread and just as good if not better. Now part of my TFL biscuits and skillet corn bread rotation. Next up is dinner rolls and I need to figure those out.