Artisan Bread

This recipe makes four 1 pound loaves, although I usually double it and make eight for one week -- however be aware that you must have at least a 5 quart mixer bowl to use your mixer for the double recipe.

Ingredients:
3 c lukewarm water
1 1/2 T yeast
1 1/2 T kosher salt
6 1/2 cups of flour (I only use 6 cups as I live in an arid climate)
cornmeal for the pizza peel (or you can just use the back of a smooth pan)

Instructions:
Dump water into the mixer. Add yeast & sat with mixing paddle going slowly. Immediately add your flour. Do not sift the flour just scoop it and level it off with a butter knife. Mix until the flour is incorporated. DO NOT KNEAD. Promptly dump the dough into a large bowl that has been sprayed with Pam. The dough will be extremely sticky. Cover with Saran Wrap and let rise about 2 hours.

Once the dough has risen put the bowl in the refrigerator. Here the dough will keep for up to 10 days. Each day, about an hour before you want to serve dinner you should cut off a grapefruit size piece of dough. With floured hands simply shape the dough into a round boule. Don't handle for more than 30 seconds, you don't want to knead this. Put this ball on your peel (or other flat surface) that has been sprinkled with cornmeal. Let raise for 40 minutes. After the first 20 minutes you should start preheating your oven to 450 with a baking stone placed on the middle rack and an empty broiler tray below it. After the additional 20 minutes, you should dust the ball with some flour, slash the top with a sharp knife in some pretty design and place the dough on the stone. Immediately dump 1 cup of water into the broiler tray and close the oven (this water helps give your crust that wonderful crispy crustiness). Bake for 30 minutes. Enjoy the amazingness.