No-Knead Artisan Bread with Dried Blueberries and Walnuts

Day 1: DOUGH PREPMix all the dry ingredients (flour, salt, yeast) thoroughlyAdd dried fruit and nuts and mix again to incorporate. (you can substitute whatever dried fruits or nuts you like - or omit them all together)Add water to the dry ingredients and mix until all the flour is saturated. Dough will be sticky and shaggy.Cover bowl tightly with plastic wrap - leave on the counter. Allow dough to rise at least 12 hours.Day 2: BAKEHeat oven to 450 degrees. When oven is at temperature, place covered Dutch oven on the center rack and heat for at least another 30 minutes.Prepare a piece of parchment paper that will fit into the dutch oven. The shape the dough into a ball and sprinkle the top lightly with flour and place on the parchment paper. Cover the dough with plastic wrap and let it rest for 30 minutes.Just before baking, using a sharp knife or a razor, score the loaf 3 times.Carefully remove the Dutch oven and transfer the dough along with the parchment paper into the Dutch oven. Place the lid on the Dutch oven and return to the baking rack. Bake for 35 minutes covered, remove the lid, and bake an additional 10 to 15 minutes or until the top of the bread is golden brown.Cool bread completely before slicing.