3 cups warm water
1 1/2 T yeast
1 1/2 T salt
6 1/2 cups flour
- Mix all ingredients (should be batter like). Don’t knead. Let rise 2 hours (up to 5 hours). Shape into 4 loaves coating with flour, tucking edges to bottom of each round loaf. Place each one on a piece of parchment paper (or can use cornmeal on a pizza peel). Let rise 30-40 minutes
- Preheat stones for 20 min at 450. Slash top of loaves. Put loaves on stones.
- Quickly & carefully pour 1 cup into oven bottom (or broiler pan). Close door.
- Bake for 30 minutes (bread will be brown). To doulbe, remember 6-3-3-13 . You can store the dough in fridge 1-2 weeks. Cut off lump of dough of dough for daily bread.