Ingredients
3 cups lukewarm water
1 1/2 Tablespoons granulated yeast (1 1/2 packets)
1 1/2 Tablespoons kosher or other coarse salt
6 1/2 cups unsifted, unbleached, all-purpose white flour
Preparation
Mixing and Storing the Dough 1.Combine warm water, yeast and salt in a 5-quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container.
- Mix in all of the flour at using a wooden spoon until all flour is incorporated.
3. Allow to rise: Cover with a lid (not airtight) and allow to rise at room temperature approximately 2 hours. Longer rising times (up to 5 hours) will not harm the result.
- Store in refridgerator for up to two weeks.
On Baking Day
Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a 1-pound (grapefruit-sized) piece of dough, using a serrated knife.
Shape into a loaf and place on parchment paper or baking stone.
Let the loaf rest for 40 minutes.
Twenty minutes before baking, preheat the oven to 450 degrees F., with a baking stone placed on the middle rack. Place an empty broiler tray for holding water on rack below.
5. Dust and slash: Dust the top of the loaf liberally with the flour, which will allow the slashing knife to pass without sticking. Slash a 1/4-inch-deep cross, scallop, or tic-tac-toe pattern into the top, using a serrated bread knife.
- Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.
