Let dough sit at room temp for 8 – 24 hours (make sure it has risen and appears to �bubble� to the surface.) Dough will bubble up and rise. The less you “work” it, the more soft, fluffy air pockets will form. Stir in water using a wooden spoon until the mix forms a shaggy but cohesive dough.
In a large bowl, stir together the flour, salt and yeast. 1/2 t dry yeast (active dry or highly active dry work best)
