Working from the book "Artisan Bread in 5 minutes a day" I tried the no knead bread approach that I've read about in a few places. It was a very simple mix of;

6.5 cups flour
1.5 tbsp salt
1.5 tbsp yeast
3 cups water

1.5 cups very hot tap water (for baking)

Dump the water, salt, and yeast into a food processor or mixer and start adding flour. Mix as needed to make one homogeneous mass. Cover bowl and let rise 2 hours so it just starts to fall back. Refrigerate (This is a very soft and sticky dough and you really do not want to work it warm). After letting it sit overnight, remove about 1/4 of it and shape into loaves.Preheat oven to 450 with a stone and a pan under the stone. Shape a loaf quickly using enough flour and set loaf to rest 20 minutes on a cornstarch covered peel.  Slide the loaf onto the stone in the oven, add the hot tap water to the pan. Bake until brown (30 minutes) and remove to cool.

For a flatbread (aka pita), heat the oven to 500 and roll the loaf out 1/8 inch thick. Bake 5-7 minutes but do not let it brown unless you like crackers.

Buy the book - its really cool. Well written, clear instructions. If I had any changes, I would just emphaisis how hard to work this dough is and how precise the times are for baking. It's more like pastries than the breads I learned to make by feel.

"It earns the poodle seal of approval."