Crusty Bread

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.