speedy no-knead bread

3 cups bread flour
1 packet rapid ride yeast
1-1/2 teaspoons salt
1-1/2 cups filtered water
oil as needed

1. combine flour, yeast, and salt in a large bowl. Add 1-1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours, and up to 24 at warm room temperature. ( about 70).
2.lightly oil your work surface; fold it over on itself once or twice. Cover loosely with plastic and let rest for 30 minutes more.
3.30 minutes before dough is ready, heat oven to 450 degrees F. Put a 6-8 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 10 to 30 minutes, until loaf is brown. cool on rack.