Ingredients
3 C lukewarm water = 105 degrees
6.5-7.5 C unbleached all purpose Flour (32 oz)
1 T salt
1 1/2 T instant yeast
Preparation
Combine all ingredients in a large mixing bowl.
Mix and stir everything together to make a very sticky, rough dough. If using mixer, beat at medium speed with beater blade for 30-60 seconds.
Transfer dough to large greased bowl - at least 6 qt capacity.
COver bowl and let rise at room temperature for 2 hours. Then refrigerate for 2 hours or up to 7 days.
When ready to make bread, sprinkle top of dough with flour. Grease hands, and pull off 1/3-1/4 of dough, between 14-19 ounces.
Plop sticky dough onto floured work surface and round into ball or into a longer log.
Place dough on piece of parchment if using baking stone; or onto a lightly greased or parchment lined baking sheet. Sift a light coating of flour over the top.
Let dough rise for 45-60 minutes. Wont appear to rise that much; rather it will settle and expand.
Preheat oven and baking stone to 450 degrees. Place a shallow metal or cast iron pot (not glass, pyrex or ceramic) on lowest oven rack and have 1 C of hot water ready to go.
When ready to bake, take sharp knife and slash the bread 2-3 times, making cuts about 1/2" deep.
Place bread in oven and carefully pour the water into the metal pan.
Bake bread for 25-35 minutes, until its a deep, golden brown.
Remove from oven and cool on rack.
