How to have artisan bread all week

Let me show you how you can have a very special home-made bread like this every day of the week. This is easy and quick, and tastes amazing. I am quite proud of this creation.
This has been adapted from the book "Artisan Bread in Five Minutes a Day". You'll need the following:

• 3 cups of lukewarm water
• 1 1/2 tablespoons active yeast
• 1 1/2 tablespoons sea salt
• 6 1/2 cups all-purpose flour
• a large plastic tub with lid

The ingredients above are mixed until you have wet dough. Let it rise for 2 hours in the covered plastic tub. You will have enough dough for many loaves - you can keep it in your fridge for up to 14 days.
Once the dough is ready, take a grapefruit-sized chunk, and mold it into a nice ball - no kneading necessary. Pour some corn flour on a pizza sheet and place your dough ball on top of it. Let rise at room temperature for an additional 40 minutes. Pre-heat oven to 450 degrees.
I decided to brush some butter, rosemary and sea salt on my loaf.
Make sure you cut a few lines into your loaf with a serrated knife.
Put in the oven and let bake for 30 minutes. And there you have it - a rosemary bread loaf that tastes like the one they serve at the Macaroni & Grill.