24 oz c warm water, about 100 degrees
1 TBSP instant yeast
1 1/2 TBSP salt
2 lb all purpose flour
In a stand mixer combine yeast, water and salt. Add the flour all at once and mix until flour is completely incorporated.
Loosely cover and let rise at room temp for 2 hours.
Cover with Saran Wrap and leave one corner slightly uncovered. Will keep for up to 14 days.
Preheat over with a baking steep or pizza stone at 500 for at least 40 minutes.
When you want to bake, cut out an1 lb piece. Lightly dust with flour and quickly form into a tight ball. Let rest on piece of parchment paper for 40 – 70 minutes.
Place a metal baking pan on the bottom of the oven and fill with boiling water. Lower oven temp to 450.
Dust the top of The loaf with a little flour and using a sharp knife slice several cuts about 1/2 inch deep in the loaf. Transfer the bread on the parchment to the baking steel and bake for 25 – 35 minutes until crust is richly browned. Transfer to wire rack and allow to cool completely.
Makes 2 – 3 loaves.