Artisan Master Recipe

• 1 12 tablespoons salt
• 1 12 tablespoons yeast
• 3 cups lukewarm water
• 6 12 unbleached white flour
• flour, for dusting

1. In a bowl or container, stir salt and yeast into water until dissolved.
2. Stir in flour until uniformly moist.
3. Let dough rise loosely covered, until it collapses, (about 2 hours).
4. Rrfrigerate at least 3 hours, or preferably overnight (this allows the dough to develop flavor).
5. Remove from refrigerator.
6. Sprinkle dough with flour.
7. Cut off a grapefruit-size piece about 1 lb.
8. Gently stretch the sides of the dough around to the bottom, to form a ball that's smooth on top.
9. place a sheet of floured parchment paper onto a pizza pan or upside-down cookie sheet.
10. Sprinkle dough with flour and rest on top of parchment until almost doubled in size (up to about an hour).
11. Prepare the oven, place a baking stone on middle rack, and an empty broiler pan on bottom rack (If you don't have a stone, double a cookie sheet and place it in the oven) Turn oven on to 450F
12. When oven reaches temperature, dust the loaf and use a knife to score a cross or lines across the top, abupt 1/4-inch deep.
13. Slide the loaf, still on the parchmnt directly onto the baking stone.
14. The parchemnt paper will slip right off after baking.
15. Pour 1 cup of hot water into broiling pan beneath .
16. Bake 20 minutes or until a deep brown.
17. Cool completely on a rack before cutting.

salt, yeast, water, unbleached white flour, flour

Taken from www.food.com/recipe/artisan-master-recipe-467954 (may not work)