About the Recipe
Ingredients
6 cups flour
½ tablespoons of yeast
2 teaspoons salt
3 cups warm water
Preparation
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.