Put water in mixer, add the yeast, salt and flour and mix until ingredients are combined (about 5 minutes). The mixture will be wet. Place dough in a large container or bowl and cover. Let raise 2 hours at room temperature. Place in fridge until ready to use.

Take the dough from the fridge, shake a small amount of flour over the top of the dough so it will cut easily. Splitting the dough in thirds and then baking only one loaf a day is ideal. Cut off the amount you want to bake the remainder goes back in the fridge.

If making a baguette you roll dough on a very lightly floured board. Then sprinkle corn meal on a pizza peel, let the dough rise for 40 minutes. Then bake in a preheated 450 degree oven for 30 minutes. When the oven is ready place the dough on a baking stone that is in the oven and hot. It slides right off the pizza peel because of the corn meal. Then place a pan of water on bottom shelf of oven to create steam. Add a cup of water to a dripper pan (cookie sheet works) at the same time you put the bread on the stone. If you want to add a topping, spray with Pam and add what topping you would like.

If you are making an herb bread, take the dough out of the fridge and spread as flat as possible with your hands, again on a lightly floured board. Add herbs, olives, garlic, whatever sounds good. Incorporate into the dough. Form a ball with the dough. Then do the same as you did with the baguette.

When done, bread should be hard on the outside and chewy on the inside.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.