Warm the water slightly, and pour into a gallon ice cream bucket container.

Add yeast and salt to the water. Don't worry about getting it all to dissolved.

Mix in the flour. Add all of the flour at once. Mix with a wooden spoon. Don't knead! You're finished with everything once it is uniformly moist.

Allow to rise at room temp for approximately 2 hours or up to as many as 5 hours. Cover with lid that fits well, but is not airtight. (This is why an ice cream bucket works well). Refrigerate. Keep the dough in the refrigerator for up to two weeks.

When you're ready to bake a loaf of bread, spray the baking pan with olive oil cooking spray.

When ready to use the dough, sprinkle the surface of refrigerated dough with flour. Pull up and cut off 1-pound piece of dough, which is the size of a large grapefruit. Gently and quickly stretch the surface of the dough around to the bottom on all four sides, rotating as you go. Keep in a ball shape for a boule, or elongate and form into a cylinder 3 inches in diameter for a baguette.

Let the dough rest on the baking sheet or in the baguette pan for 40 minutes. Preheat the oven to 450 degrees, and put a broiler tray on the bottom rack of the oven so that it is getting hot as well.

When the dough has rested for 40 minutes, slash the top with a very sharp knife. I use a cross shape for a boule and three diagonal lines for a baguette. Place the baking sheet on the top rack and add two cups of very hot water to the baking tray. (The steam makes a chewier, more dense crust.)

Bake a boule for 40 minutes or a baguette for 30 minutes. A loaf will be ready when the crust is nicely browned and firm to the touch.

Allow to cool completely.