Bread
1 1/2 Tbs. yeast
1 Tbs salt
3 c. water
6 1/2 c. flour
1. Mix all ingredients in order. Let rise 2 hours. Put in the refirgerator for at least 2 days.
2. Take 1/4 of dough (~grapefruit size) and form into a ball, streching the top around and under to the bottom. Let ball rise for 40 minutes on a peel spread with corn meal.
3. 20 minutes in, pre-heat the oven to 450F, with stone on the middle rack and a METAL (not glass) container on the bottom.
4. After 40 minutes, sprinkle loaf with flour and slash the top of the dough to allow for expansion. Place the dough onto the stone and pour water in the metal container. Bake until a lovely golden brown, 25-30 minutes.