3 c bread flour
1 packet (1/4 ounces) instant yeast
1 1/2 t salt
oil, as needed
In a bowl combine flour, yeast and salt, add 1 1/2 c water, stir until blended.
Cover bowl with plastic wrap, let dough rest 4 hours at warm room temperature.
Lightly oil work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap, let rest 30 minutes more. Thirty minutes before dough is ready, heat oven to 450 degrees. Place a 6 -8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, remove pot from oven, place dough into pot, seam side up. Shake pan once or twice to evenly distribute the dough; it will straighten out as it bakes.
Cover with lid and bake 30 minutes, remove lid continue baking another 15 – 30 minutes, until loaf is browned. Cool on a wire rack.
