It's too easy and so good bread recipe...

Makes four 1-lb. loaves.

3 c. lukewarm water
1 1/2 tbs. yeast (1 1/2 packets)
1 1/2 tbs. kosher alt
6 1/2 c unsifted, unbleached white flour
Cornmeal for pizza peel

Mixing and Storing Dough
1. Warm the water slightly. Warm water will rise the dough to the right point for storage in about 2 hours.

2. Add yeast and salt to the water in a 5 quart bowl or preferable, in a resealable, lidded (not airtight) container. Don't worry about getting it all to dissolve.

3. Mix in the flour - kneading is unnecessary. Add all of the flour at once. Mix with a wooden spoon (that's what I do - it's easy) or use a dough attachment on your mixer. The dough should be wet and forming a loose ball.

4. Allow to rise. Cover with lid (not airtight). Allow the mixture to rise to room temperature until it begins to collapse, approximately two hours. Longer rising times, up to 5 hours, won't harm the result. You can use a portion of the dough any time after this period. Fully refrigerated dough is less sticky and is easier to work with than dough at room temperature. It's best to refrigerate the dough overnight (min 3 hours) before shaping loaf.

On Baking Day
5. The gluten cloak: Don't knead, just "cloak" and shape loaf in 30 to 60 seconds. First, prepare the pizza peel by sprinkling it liberally with cornmeal to prevent your loaf from sticking to it when you slide it in the oven.

Sprinkle the surface of your dough with flour. Pull up and cuff off a grapefruit size piece of dough, using a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands. Gently stretch the surface o the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. The bottom of the loaf may appear to be a collection of bunched ends, but it will flatten out and adhere during resting and baking. The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30-60 seconds.

6. Rest the load and let it rise on a pizza peel. Place the shaped ball on the cornmeal-covered pizza peel. Allow the load to rest on the peel for 40 minutes. Depending on the age of the dough, you may not see much rise during this period.

7. Twenty minutes before baking, preheat the over to 450 degrees with a baking stone placed on the middle rack. Place an broiler tray filled with water on any other shelf in the oven.

8. Dust and slash: Dust top of loaf with flour and slash top 1/4" using a tic tac toe pattern.

9. Baking with steam: After a 20-minute preheat, you're ready to bake. Slide dough on to preheated stone. Bake for about 30 minutes, or until the crust is browned. Allow to cool.

10. Store remaining dough in the fridge for up to 14 days. You'll find the dough will get better with time. The dough can be frozen in grapefruit size portions in an airtight container and defrosted overnight in the fridge prior to baking day.

Enjoy!