Simple Crusty Bread

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   1.In a warm kitchen aide mixing bowl combine yeast, salt and water. Use the paddle attachment to stir in the flour, mixing well so that there are no dry patches.

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   2. Transfer the dough to a bowl that's ~ twice the volume as your dough volume. Cover loosely with plastic wrap and let rise at room temperature for 2 hours (up to 5 hours). Keep bowl by warm area if possible.

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   3.Continue to bake at this point (see step 4) or refrigerate (covered) for up to two weeks.

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   4. Preheat oven to 450 degrees, place a pan of hot water on the bottom.

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   5. Turn the dough out onto a lightly floured board; dust the top lightly with flour and cut dough in half using a serrated knife. Turn the dough in your hands to lightly stretch the surface, creating a rounded top and a lumpy bottom. Slash top with knife in three small lines before proofing.

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   6. Stretch the dough into an oval shape and let rest, covered with a damp paper towel, for 40 minutes (70 if it was refrigerated).

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   8. Dust top with flour, and place bread on baking sheet with parchment paper.

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   8. Bake for ~25-30 minutes on the middle shelf of the oven.

No additional tips available.