About the Recipe
6 cups flour
½ tablespoons of yeast
2 teaspoons salt
3 cups warm water
Mix all ingredients with a sturdy spoon in a plastic bowl.
Mix it until there is no more dry flour showing.
Cover it with a loose fitting lid and let sit on your counter for two hours.
Cut off about a large grapefruit sized chunk of dough and pull it around (using flour on your fingers because it is a little sticky) to a nice ball size.
Score the top of the bread with a sharp knife (any design you want).
Put it on some cornmeal (I used more flour) so that it won’t stick on something that you can transfer the bread easily to a pre-heated pizza stone (I use a pre-heated cast iron pan) in the oven.
Let it rise for about 40 minutes, transfer to the oven and bake at 375 degrees for about 18 – 25 minutes (depending on the size of your loaf).
Store the remaining dough in the fridge for up to two weeks.