Measure all ingredients into a large bowl and knead into dough. If you have a table top mixer with a dough hook just set it up and let it go for a while. You can't really over-knead dough. What you're doing here is, by mushing the dough all around for a while you actually cause a couple of proteins in the fl our to join together and form gluten. (These two proteins are found only in the germ of the wheat, Gluten is an elastic, "glue-like" substance that holds the presence of which is the main difference between Bread Flour and All Purpose Flour.) the bread together under the explosive forces of the fermentation process, and in the end forms the structure of the loaf.

After kneading the dough for a while you will notice the surface texture change... from fluffy and formless it will change to satiny and smooth. It will pull easily away from the sides of the bowl, and you should be able to stretch a small piece of dough thin enough to nearly see through.

When ready, place in an oiled bowl much larger than the volume of dough. Cover and refrigerate for up to two days.

On the day you have chosen to bake, get up early and remove the dough from the refrigerator an hour or before handling. The dough is a living thing. Let it awaken slowly.