Rick's Bread Recipe With Very Little Yeast

1-1/2 cups warm water
1/2 teaspoon of active dry yeast
2 teaspoons sea salt
3-1/4 -1/2 cups all purpose flour (if you want denser bread use bread flour, but either way make sure you are using flour that is between 10-12% protein by weight. I've used Gold Metal Unbleached Flour and got great results. I've also used replaced 1 cup white flour with 1 cup Whole Wheat and it still worked beautifully. Rye Flour not so much. )

You can mix in the ingredient in a food processor with a dough blade or you can even mix it by hand. The more you mix (or knead), the better the bread will come out. Put it in a large bowl and cover it with cling wrap. Leave it out on the counter or somewhere warm. Wait about 12 hours and the dough should more than double in size. Knead again (1 min) into a ball or loaf shape and let it sit again for 2-3 (up to 12) hours until it again doubles in size. Coat lightly with flour and cut and X shape in the top (to let heat our in the oven). Don't skip this step.

Preheat oven to 475 with either a cast iron dutch oven or large covered pyrex dish. When the oven is hot, put the bread dough in the center of the dutch oven and cover. Bake 30 minutes covered, then remove the cover and bake an additional 15 minutes. Don't open the dutch oven for the first 30 minutes. You must keep the moisture in for a softer moist bread.

Let it cool. Do not cut it until it cools. If you don't have a dutch oven, you could bake on a pizza stone but then you may need out a small quantity of water or ice in a broiling pan at the bottom of the oven to provide moisture.