Speedy No-Knead Bread

Yet another one of Bittman's versions. This tastes almost just like the 2-day version but takes much less planning!

Time: about 1 hour, plus 4 and 1/2 hours' resting

3 c. bread flour

1 packet (1/4 ounce) instant yeast

1 and 1/2 tsp. salt

oil as needed

1. Combine flour, yeast, and salt in a large bowl. Add 1 and 1/2 c. water and stir until blended; dough will be shaggy. Cover bowl  with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.

2. Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.

3. At least a half hour before dough is ready, heat oven to 450. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex, or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

4. Cover with lid and bake 30 minutes, then remove lid and bake another 15-30 minutes, unitl loaf is beautifully browned. Cool on a rack.