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1
In a large glass, pottery, or hard plastic mixing bowl, mix 1 teaspoon of the yeast, 1 cup of tepid (95F) water, and 1 cup of the flour.
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2
Cover with plastic wrap and let stand at room temperature for at least 5 hours or overnight, until bubbly.
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3
Stir in the remaining package of yeast, 2 cups tepid water, and 2 cups of the flour along with the salt, and beat until the dough is smooth.
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4
Stir in the remaining 2 to 3 cups of flour until the dough pulls away from the sides of the bowl.
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5
With a large scraper or with your hand (oil your hands first), fold the dough over onto itself once or twice to make a smooth ball.
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6
Cover the bowl tightly with plastic wrap and let the dough rise in a warm place until doubled in volume, about 40 minutes.
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7
The dough should be shiny and contain big bubbles.
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8
Fold the dough over onto itself again, cover, and let it rise once more for 40 minutes.
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9
Dust a work surface with flour.
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10
Turn the dough out onto the surface, being careful not to deflate the air bubbles.
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11
With a pair of scissors, cut the dough in half.
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12
Gently shape each half into a round loaf and transfer each onto one of two lightly greased, dark, noninsulated cookie sheets.
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13
Let them rise for 40 minutes or until puffy.
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14
With a sharp, serrated knife, make three diagonal slashes across the top of each loaf, about 1/4 inch deep, cutting at a 45-degree angle.
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15
Bake the loaves one at a time if using Baking Method #1, or bake both pans at the same time if using Baking Method #2.
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16
Baking method #1: Position the oven racks on the very bottom and in the center of the oven.
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17
Place a rimmed cookie sheet filled with lake or river rocks on the very bottom level.
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18
Center a baking stone or 6 unglazed tiles on the rack (place the tiles 1 to 2 inches away from the sides of the oven for air circulation).
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19
Preheat the oven at 465F (regular bake) for at least 20 minutes.
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20
Reset the oven to convection bake at 400F.
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21
Using a spray bottle filled with plain water, spritz the loaf generously.
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22
Place the loaf on top of the stone in the oven.
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23
Pour 3/4 to 1 cup cool water into the pan of rocks beneath (a sport water bottle works well).
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24
Bake for 20 to 25 minutes, until the loaf is shiny and crusty.
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25
Baking method #2: With this method you can bake two to three pans of bread at one time.
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26
Position the oven racks so that they are equally spaced, with the second rack in the center of the oven.
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27
Preheat the oven to convection bake at 450F.
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28
Shape the loaves and let them rise as in step 5.
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29
Using a spray bottle filled with water, spritz the loaves generously.
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30
Reduce the temperature to 400F and bake for 20 to 25 minutes, until golden and crusty.
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31
Remove the bread from the oven and cool on a wire rack.
