no knead:: artisan bread

3 cups lukewarm water
1 1/2 T yeast
1/2 T kosher salt
6 1/2 cups all purpose flour

Warm water to 100 degrees. Add yeast and salt to water in a 5 qt bowl. Mix in flour. No need to knead. the dough will be wet ad loose. Cover and let rise 2 hours or until the dough collapses. Refridge overnight and up to 14 days.

Baking:: Dust a peel with cornmeal. Dust the top of the dough with flour and pull up a grapefruit sized portion. Cut off with a serrated knife. Shape into a round. Rest on the peel for forty minutes and bake in a 450 degree preheated oven. Pour a cup of hot water into a hot broiler pan beneath the baking stone and bake for 30 minutes.