Artisan Bread

3 cups lukewarm water
1 1/2 Tablespoons yeast
1 1/2 Tablespoons salt
8 cups flour
Mix water yeast and salt and let set five minutes. Gradually add the 8 cups flour. Knead on lightly floured surface and set for 2 hours at room temperature. Then put dough in fridge for at least an hour. (You can leave the dough in the fridge for up to a week making loaves gradually.) Preheat oven to 425 degrees. Divide dough into three grapefruit sized balls  and knead. Add in desired seasonings such as Italian blend cheese, garlic, or pesto. Form dough into an oval loaf, cut a slit in the top and place on a pizza stone. Let rise at least 20 minutes. Put a pan of water in rack below pizza stone when cooking bread. Bake for about thirty minutes.