Step by step
Directions
Mix all ingredients In a large bowl, dump in the water, yeast, and salt. Dump in the flour ( and any other ingredients) all at once and stir with a long-handled wooden spoon until all of the flour is incorporated into the dough. This will be a wet dough.
Cover and rest for 2 hours. Cover the bowl with a plate so that the moisture stays in. Let the dough rest at room temperature for about 2 hours. Do not punch down or knead. Put the bowl in the fridge; the dough will be good for the next 10-14 days.
Form into a ball. When ready to bake, dust the surface of refrigerated dough with flour and cut off of dough (about a grapefruit-sized piece). Quickly shape it into a ball by stretching the surface around to the bottom on all four sides, rotating ball turn as you go. Add as much flour to keep hands from sticking.
Rest for 30 mins; preheat oven to 450 degrees. Allow loaf to rest for 20-90 minutes. Score the loaf if desired. While the dough is resting, preheat oven with baking stone on middle rack.
Bake and steam Transfer loaf onto baking stone in oven. Quickly pour 1 cup hot water into broiler tray below the stone and close oven door. Bake for specified time or until loaf is richly brown and firm.
Makes 3-4 loaves.
Bake at 450 for 35-40 minutes.
For rolls, bake at 450 for 20-25 minutes.