Preparation:

Combine all ingredients except water into a mixing bowl and stir until well mixed, slowly add 1¹/₄ cups water and begin siring until mixture starts to clump. Begin to fold mixture with hands until it becomes a dough ball. Place a very light dusting of flour on your work surface and begin flattening, stretching and folding the dough in the dusted area. Keep flattening, stretching and folding the dough for about 10 minutes until it is well mixed and the dough bounces back quickly with a finger poke (dough should be smooth w/no lummps).

You should be able to pull your hands away from the dough without dough sticking you your hands, but the dough should still be slightly tacky. If the dough becomes too dry wet your hands with the additional water and fold the bread a few more time until you reach the right consistency.

Shape the dough into a ball and place into a ungreased bowl about three times it's size and cover with a clean towel for a loose piece of foil. Let rise for 2-4 hours or until double in size (do not let rise too long).

After the dough has risen, remove from bowl and begin to beat down the dough then once again stretch and fold for an additional five minutes or so. Do not add any water or flour.

Prepare the pan you will bake your bread in/on, Spread a light coat of butter with your fingers around the pan covering the surface your bread will touch. Shape your dough into the shape of the pan and press it into the pan until it is close to touching the sides. If you are baking your bread in a flat pan simply shape it any way you'd like.

Let rise once again for approximately 2 hours.

Cooking:

Preheat the oven to 430 Degrees Fahrenheit before placing the bread into the oven. If you have a pizza stone, preheat it with the oven.

*Note: Baking bread in a pan on a pizza stone evenly applies heat to your baking pan, baking your bread more evenly.

Place your bread into the center of the oven uncovered, if you have a pizza stone place it in the center of the stone. Bake for 30 minutes.

Bake for five minutes less or more for a lighter or darker crust. Remove from oven and flip upside down on a cooling rack.