You know I love bread. Anything soft and chewy and crispy and crunchy that is a vehicle for good bruschetta or peanut butter. 

Anything that I can tear with my hands and eat on its own. And dough that I can play with and feel with my fingers. 

The most rewarding of all is watching the bread spring in the oven. And the smell oh it's unbeatable. 

The best thing is that you can make this bread almost 2 weeks in advance- no kneading, no long proving times, no complicated bread jargon. 

Just water, flour, yeast salt, a spoon and a bowl. Anyone can make bread. 

When you try it out yourself, then you will truly discover the joy of bread baking. 

3 cups lukewarm water

1 tbsp yeast 

1 tbsp table salt

6 1/2 cups all purpose flour

Mix ingredients together in a large container. Let it rise, loosely covered, for at least 2 hours. 

Refrigerate overnight or for up to 2 weeks. 

Sprinkle the surface of the dough with flour and pull out a grapefruit sized piece of dough, cutting it off with a pair of kitchen scissors. 

Shape the dough into your deisred shape and let rest on a cornmeal dusted pan or parchment paper, uncorvered for at least 40 minutes (up to 90 minutes). 

Preheat oven to 230 degrees Celsius, with a baking stone in the centre rack (or a baking tray) and a metal broiler tray at the bottom of the oven. 

Dust the dough with flour and slash using a sharp serrated knife or a pair of kitchen shears. 

Slide the dough onto the hot baking stone and add hot water to the broiler tray. 

Bake for 30-35 minutes or until deep golden brown. 

Let cool completely before slicing into it.