Same-Day Commons Bread

I love this bread. It's a variation on another bread recipe I quite like, what I like to call the Commons Bread, but this version is much quicker and makes loaf-type bread.

3 cups flour (450gr)

¼ tsp instant yeast (yes, really, that's all!)

1¼ tsps salt (12gr)

1½ cups water at 125 to 130°F

1. Mix the flour, yeast, and salt in a bowl. Stir in the hot (this is key) water to blend - dough should be a bit wet, add water if it looks too dry. What you’re looking for is wet, shaggy, sticky dough, but not so wet as to be batter. Cover the bowl with a damp tea towel and let it rest in a warm place for 3 hours. It’s ready for the next step when the surface is dotted with bubbles. It is crucial that the dough be kept warm, otherwise the little bit of yeast won't be able to propagate in your dough - if you don't have a warm place, put in the cold oven and turn on the light; this should keep it plenty warm to rise. Conversely, wait until you see the tell-tale dotted and bubbled surface before moving to the next step.
2. On a clean board, turn out the dough. With a dough scraper slathered with oil, lift and turn the dough 12 times. Then, using the scraper, flatten the dough into a ½" thick rectangle on your board. Lift and folder over first ⅓ of the dough towards the middle, then the opposite ⅓ on top of the first. With the scraper, lift the ends and fold them onto each other to form a ball. You'll likely need to oil the scraper again, and then lift the ball onto waxed or oiled parchment paper and set into a cold bread pan.
3. Once the dough in its pan, cover with a damp tea towel and set on top of the stove. Let rise for 30 minutes. The heat from the warming oven will help with this final rise. Heat the oven to 450°F. Heat with an empty bread pan in the oven. 
4. After the 30 minute rise, turn the dough into the hot bread pan and bake for 30 minutes.

Makes about 850gr.