1 1/2 cups lukewarm water (105°F. to 115°F.) <—– You really need to take the temp of the water!
2 1/4 teaspoons active dry yeast
2 teaspoons sugar
1 teaspoon salt
3 cups all-purpose flour
2 cups hot water
Water, if desired
Sesame seed, poppy seed or shredded Parmesan cheese, if desired
Combine 1 1/2 cups warm water, yeast, sugar and salt in 2-quart plastic food container or bowl. Stir in flour with wooden spoon until moistened.
(Dough will look wet and be loose enough to conform to the shape of its container.) Cover loosely with lid or plastic food wrap; let stand at room temperature until dough rises and begins to collapse (about 2 hours).
(Top of dough will have a flattened appearance.) Cover loosely; refrigerate overnight or up to 7 days.
The pic below is after 12hrs of resting time
When ready to form loaf, line large baking sheet with parchment paper; sprinkle with cornmeal. Set aside.
With floured hands, stretch and shape (do not knead) dough into 1 (16-inch) or 2 (10-inch) long smooth loaves. Place onto prepared baking sheet; let stand at room temperature, uncovered, 40 minutes. (Loaf will not rise much during this “resting” period.) It may look sloppy, but just stretch it, no need to shape or hassle with tucking ends with this bread!!