Rather than duplicate all the instructions I will give an overview and you can go to the web site for the recipe. There are only four ingredients, water, yeast, flour, and salt. This makes it economical (no expensive honey, no oil, no eggs, no milk) and fast to mix up. You mix a batch of this soft, wet dough in a large bowl with a spoon (no kneading), let rise for two hours, put on a lid, and store the dough in the fridge for up to two weeks. As it ages it takes on a sour dough taste.
When you want to make a loaf you just oil your hands, pull off a hunk of dough, shape it a bit, and throw it in an oiled loaf pan, or shape a round boule and plop it on a cookie sheet - no kneading! Let it rest 20 minutes and bake. Ignore the directions to use corn meal and a special pizza peel to put the dough in the oven - its not necessary. Instead I would oil the loaf well and it will brown nicely.
The small batch recipe is:
Three cups warm water
1 1/2 Tbls dry yeast
1 1/2 Tbls salt (I just used 1)
6 1/2 cups white flour (less for whole wheat )
Makes 4 1 lb loaves
The large batch recipe is:
Six cups warm water
3 Tbls dry yeast
3 Tbls (or less) salt
13 cups white flour (less for whole wheat )
Makes 8 1 lb loaves