##As yet personally untested.
###Ingredients
- 1 ½ cups warm water
- 2 ¼ tsp yeast (one packet)
- 2 ¼ tsp Kosher salt
- 3 ¼ cups unbleached flour (bread flour works best here)
###Prep
- Mix the water, salt and yeast
- Add in the flour and mix well, but not too vigorously. You should end up with a pretty wet dough.
- Transfer the dough to a container and let it rise for two hours, or until it’s flattens off on top.
- Store in the refrigerator until ready for use.
###Baking
- Spread cornmeal on a wooden peel.
- Lightly dust the top of the dough with flour and rip off about half.
- Form a ball with the dough by pushing outward on top, inward on the bottom, and rotating about a quarter turn each time.
- Once the ball is done, let it rest on the peel for 60 minutes or so.
- After 40 minutes, turn the oven on to 450. Place a roasting pan below the baking stone and let it heat up as well.
- Let the oven heat for a total of 20 minutes–it won’t make it to the full 450.
- Liberally dust the top of the dough with flour, and make a few cuts into it using a serrated knife (this method is called “dust and slash”)
- Slide the dough from the peel onto the baking stone
- Pour one cup of very hot water into the pan.
- Let the bread bake for 30-35 minutes, or until fully (and dark) browned.
- Remove from oven and let cool.
- Nom away!