As for that easy peasy bread recipe you asked for kathy b, for two small loaves or that ring I made, you will need:
3 cups bread flour
3/4 teaspoon yeast
3/4 teaspoon salt
1 1/2 cups warm water
In a big bowl that you can cover, add the warm water, then pour in the yeast and salt. Give it a quick stir. Add the flour 1 cup at a time and mix until it's all wet. The dough will be rather soft. It should not hold it's shape but spread out over the bottom of the bowl. Cover it and let it sit on the counter for 3-4 hours to rise and then pop it into the fridge for at least 3 hours. It will last in the fridge for several days if need be.
When you are ready to bake it, flour your hands, sprinkle a bit of flour on the top of the sticky dough and then reach in and tear off half of the dough. Roll it around itself forming a tight skin on the outside. If it is still really sticky I sprinkle a bit more flour on as I roll it to form a ball. This takes a bit of practice but ugly bread tastes good too.
Do that with the other half or save it to be baked later. Let the dough ball rise for 30 minute, slash it-I cut it with scissors to let the steam escape and add a sprinkle more of sea salt, then bake the heck out of it at 425 degrees-the recipe calls for 450 degrees but that burns in my oven and leaves the inside raw. For a very crispy crust, add a cup of water to a pan in the bottom of the oven to make steam. I even spray my dough with a water bottle for lots of crunch during baking. It's done when it sounds hollow when you thump it.
Let it sit before you slice it to cool a bit or it will be very soft and chewy inside. This is when I like it best so I never let it cool. Leftovers (if there are any) crunch up nicely when reheated in a warm oven the next day.