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3 cups warm water (105-115°)

1 ½ tbsp active dry yeast

1 tbsp coarse salt

6 cups all-purpose flour or bread flour, plus more for kneading

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1. In a large bowl mix the water, yeast and salt.

2. Add the flour and stir together with a wooden spoon until well combined. You will have sticky dough. Add a little more water if it seems dry.

3. In another bowl put a little olive oil, add the dough and turn to coat.

4. Spray plastic wrap with baking oil and cover loosely. Leave out on the counter for 2 hours.

5. After 2 hours put a tight lid on the bowl or wrap the bowl tightly with plastic wrap. Place in refrigerator for up to 2 weeks. You will have enough dough to make 3 grapefruit size balls.

6. Pull out one grapefruit size ball at a time. The dough will be really sticky. Flour the counter.

7. Work some flour into the dough as you manipulate and form the bread into preferred shape, I usually do rounds. The dough will still be sticky.

8. Spray a baking sheet with cooking oil and place the dough on the baking sheet.

9. Turn the oven to 450°. Sprinkle the dough with a little flour and score it about ¼ inch deep with a sharp knife. Make a 3-inch slit crosswise or a 3-inch slanted slit in the middle.

10. When oven is heated, place the baking sheet on the middle rack with 1 cup of water in a shallow pan on the rack below. This helps to create steam and make the bread crusty.

11. Bake for 20-25 min. Cool on baking rack.

12. Serve warm or at room temperature. Keep in a paper bag. Plastic will soften the crust.

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