So named because even an idiot can make it. Basically the same as my no-knead beer bread but you get to drink the beer instead. You need: 2 cups warm water 1 teaspoon dry active yeast 1 teaspoon salt 4 cups flour Get a cookie sheet and cover it with foil. Sprinkle cornmeal on top. That'll keep the bread from sticking and make the bottom crunchy. Get a big bowl. Put 2 cups of warm water in it. Toss in 1 teaspoon of dry active yeast. Toss in a half a cup of flour. Give it an easy stir. Now throw in another half cup of flour and a teaspoon of salt. Mix that in. Now while you're mixin with your big wooden spoon, add in another 3 cups of flour. Stir it until it's all mixed in. It's gonna be a wet dough. Now cover it, stick it somewhere sorta warm (75-80 or so) and let it rise for 3-4 hours. Put oven on 500. Yes, 500F. Run your fingers around the edge of the bowl to gather up your rather messy dough, make a bit of a ball, and put it on a floured work surface. Push and tuck it a bit to form something of a bread shape and then place it on a cookie sheet that you put foil on and sprinkled with cornflour. Don't overwork it. You don't want to push the gas out of the dough. At this point I slice down the top and added a couple of criss cross slashes too for expansion, but that's optional really. Put it on the second to bottom rack. On the bottom rack, put a pan full of water. Now bake it anywhere from 30-50 minutes. This is a crunchy crust bread. The center will be done around 30 minutes but you can leave it in longer if you want a deeper, darker crust. It's not pretty, but you won't care when you're om nom noming on it. Oh, I put it on the rack there after it was done, just so it'd cool easier. Don't go bakin it like that!