Best No Knead Crusty Bread

I have always loved making bread, at one time I made bread 2-3 times a week, loved the process, the flavour, no preservatives....the heavenly smell wafting through the house......... The best bread book I ever found was called Local Breads, by Daniel Leader, there were all types of bread recipes from different countries,and it was interesting, but was not for beginners, per se, but you could follow along the easier bread recipes and come up with a good product,all it depended on was your previous experience with bread baking. Daniel Leader is a whiz at making bread starter/poolish, then incorporating it into your recipe without additional yeast....You just had to know how to read between the lines in order to make a good bread....too complicated! and too much time to make 1 glorious loaf of bread!
So, I have this recipe that is virtually fool proof, makes you look like an expert at bread making in your own kitchen! it is really very easy.

I have found that a good kitchen scale is ideal for use while measuring out baking ingredients, but if you don't have a scale, I have included the cup measurements.

32 ounces or 6-1/2 cups scooped and leveled bread flour, (if you sprinkle the flour into the cup then level it add 1 more cup)
1 tablespoon salt
1-1/2 tablespoon bakers yeast (watch the best before date)
3 cups 105 degrees water (slightly warmer than luke warm, but not burning your hand hot)
2 tablespoons extra virgin olive oil (to coat the bowl/container used for raising the dough)

Weigh or measure the bread flour, put it in a 6 quart mixing bowl, add the salt, and the yeast, whisk the dry ingredient all together, then make a well in the center, add the water. With the straight end of a wooden spoon, mix the flour mixture with the hot water until the dough comes together, you can use your hands if you prefer, or use your stand mixer, just mix it for 60 seconds only. Then when the dough has formed around the dough hook, or the wooden spoon, let it rest for 5 minutes, oil the bottom and sides of a large container with the extra virgin olive oil, then throw the bread dough into it, cover and let rise for two hours. After this, set the container into the fridge for at least 2 hours up to 7 days. (If you are short on time, just put the container of bread dough into the fridge for up to 7 days).
When you are ready to bake,preheat oven to 450 degrees F
1) put another sheet pan on the lower rack to let it heat up- this is the pan you add the water too to create steam for your bread, making it crusty and tender at the same time)
2) sprinkle the dough in the large container from the fridge with a bit of flour, oil your hands, tear off a chunk of dough about the size of a grapefruit,
3) form it into a round loaf, or a long ciabatta style loaf, set it on a sheet pan covered with parchment paper,
4) cover with plastic wrap loosely, then let it come to room temperature and rise-about 90-120 minutes.
5) Make long cuts in the top of your loaf, I use a kitchen scissors, it's easier than a sharp knife, but if you have a bread razor, that is ideal! (this is so it can expand with ease (otherwise it will retard the natural expansion of the loaf,and you will get a dense hard bread)
6) put the sheet pan holding your bread loaf in the oven, then add a cup of water to the other sheet pan on the lowest oven rack, quickly close the oven door
7) Bake in a 450 degree F oven for about 25 minutes, check that the bread is browning evenly, rotate the pan halfway through the baking period for even browning, take bread out when it is golden brown and it sounds hollow when tapped with your finger.
8) cool on rack for at least 15 minute before tearing in to eat this wonderful delicious loaf!
You will have enough dough to make at least 4 ciabatta loaves, or 6 buns and 2 loaves. The longer the dough stays in the fridge the more it will ferment making a great sour dough bread after a few days, remember to sprinkle the remaining dough with flour every couple of days to feed the yeast, then be sure to bake the remaining dough by the end of the week or 7 day period.