No-knead, no touch, bread cooked in a cast iron skillet!

Recipie:
3 cups bread flour
1/4 tsp instant yeast
1 1/2 tsp salt
12oz tap water (I just use room temp)
Spray cooking oil

Combine ingredients until a shaggy ball forms. Cover with plastic wrap and let rise for 8-24 hours in a warm place. Degass the dough with a spatula by making a couple quick stirs and transfer to a greased 8-9 inch pan. Cover and let rise for another 30 minutes to 1 hours. Bake at 400 degrees for 30-40 minutes depending on how dark and crusty you like your bread. Transfer to cooling rack. Allow to cool at least 5-10 minutes before slicing. There are no preservatives so you'll want to use within 2-3 days. Enjoy!