This is some really awesome bread. It does, however, take a while to make. Thanks Kyle Yost for the recipe. Here is a link for a Printable Recipe for the bread.

3 Cups flour – any kind is fine, but I like King Arthur brand – I like 1 cup whole wheat and 2 cups unbleached. Sometimes when I like it lighter, I just use all unbleached and no whole wheat.
½ teaspoon yeast – instant is fine
Almost a tablespoon of salt
1.5 cups warm water

Mix ingredients with a butter knife or your hands, and then cover the dough with plastic wrap. I get better results mixing the water, salt and yeast before adding flour. Maybe put a note on it to remind you of when you started it. Let sit in (preferably) a 70+ degree environment for 12 – 24 hours.

Peel the dough out of the bowl onto a floured board. Flour your hands, and pat the dough gently. Fold sides and ends, and flip dough over, folded side down. Using a cotton towel, cover the towel with cornmeal, flour, or wheat bran. Drop the folded side of the dough onto the cornmeal (or otherwise) covered towel. Put more cornmeal (or otherwise) across the top of the dough. Fold the towel over on itself. Let rise for another 2 -3 hours or so. Don’t touch it, or even look at it. Don’t even THINK about looking at it.

Preheat oven and a Dutch oven to 500 degrees. Flip bread, folded side up, from the towel into the hot Dutch oven. Shake slightly in the pot. Put the lid on the pot and return it to the oven. Bake for 30 minutes. After 30 minutes, remove lid, return Dutch oven to oven. Bake for another 15 minutes. Remove bread from pot and let cool on a baker’s rack for 30 minutes. Slice and enjoy.

Note: I (Bob) adjusted this just a tad: I used 1/2 c Whole Wheat Flour and about 2 Tablespoons of honey. I added the honey to the warm water and then bloomed the yeast. I then added this to the dry ingredients.