Crusty Blueberry Pecan Bread (No Knead!)

Ingredients

Stir all but the water together in a large glass bowl with a dough whisk or wooden spoon.
Add warm water and stir. The dough should be on the wet/sticky side.
Cover bowl with plastic wrap and let dough do its thing for approximately 14-18 hours.
When you uncover the dough, it should be bubbly and doubled in size.
Sprinkle flour liberally on the counter. Turn dough out onto the counter and shape into a ball. It is best to tuck the sides of the dough underneath the dough ball, adding surface tension to the top of the loaf.
Place the loaf on a piece of parchment paper.
Holding a pair of scissors upright, make 2 cuts in the loaf, making an “X”. Cover the dough lightly with the plastic wrap from the bowl.
Let dough sit for 30 minutes.
While the dough is resting, put your dutch oven in the oven and preheat the oven to 490 degrees.
When the oven is preheated and 30 minutes has passed, remove the dutch oven, place the parchment paper and dough in and cover with the lid. Place in the oven and bake, covered, for 25 minutes.
Remove the lid and continue baking for an additional 8 minutes.
Remove the pot from the oven and place the bread on a cooling rack. Let the bread cool for a good 30 to 45 minutes before slicing.