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Mixing and Storing the Dough
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1.Combine warm water, yeast and salt in a 5-quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container.
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2. Mix in all of the flour at using a wooden spoon until all flour is incorporated.
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3. Allow to rise: Cover with a lid (not airtight) and allow to rise at room temperature approximately 2 hours. Longer rising times (up to 5 hours) will not harm the result.
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3. Store in refridgerator for up to two weeks.
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On Baking Day
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1. Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a 1-pound (grapefruit-sized) piece of dough, using a serrated knife.
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2. Shape into a loaf and place on parchment paper or baking stone.
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3. Let the loaf rest for 40 minutes.
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4. Twenty minutes before baking, preheat the oven to 450 degrees F., with a baking stone placed on the middle rack. Place an empty broiler tray for holding water on rack below.
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5. Dust and slash: Dust the top of the loaf liberally with the flour, which will allow the slashing knife to pass without sticking. Slash a 1/4-inch-deep cross, scallop, or tic-tac-toe pattern into the top, using a serrated bread knife.
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6. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.
