A good bread for your dutch oven

For anyone making bread that would like a really easy, direct recipe that totally reminds me of rustic farmhouse European, this one is great. Made in a Dutch oven it turned out marvelously about ten minutes ago.
It's a bit salty, if that is not for you lower that salt a bit.

Right now with a toast to my daughter Sophia's birthday and a very rare half glass of Asti I am enjoying it immensely. My mother says she found this on-line on the NY Times but she cannot tell me anything else and it's handwritten so I'm not able to better attribute. It has some things she did to change it...she says. But we both dickered over making it.

Crusty Home Style Bread
(ok...it was called Speedy No-Knead, but "speedy?" Who thinks that has allure?)

You use 3 cups flour, we did use bread flour. Again what flour you use makes tremendous variation

1 package instant yeast ( I never buy that so we used regular)

1 1/2 tsp. salt

Oil as needed

(I recommend trying handful of fresh thyme or some spice you like, perhaps some dill, or oregano for a variation)

Mix flour, yeast and salt together in your bowl. Then add 1/2 cups water and stir to blend, this is a sticky dough at this point.Cover it with Saran. Let it sit 4 hours ( I went grocery shopping) at warm room temperature ( 70 degrees)

Oil a work surface, put out the dough, fold it over on itself, heat oven to 450. Put a 6 qt to 8 qt Dutch oven ( I actually think mine is 5 quarts I just got it and it's wonderful) in oven as it heats up . When dough is ready remove hot pot from oven. Put your hands around, under the dough and put it in the pot. Seam side up. Shake the pan a time or two, but it straightens as it bakes.

Cover with pot lid, bake 30 minutes, remove lid bake 15 to 30 minutes more until beautifully browned. Cool, cut, serve.

Leaving in the pan makes it really crusty after it comes out as it continues to cook.