Rustic Artisan Bread

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Ingredients:
2 1/4 tsp. yeast
2 1/4 tsp. Kosher salt
3 1/4 cups unbleached flour
1 1/2 cups lukewarm water
Cornmeal

Preparation:
In a large plastic resealable container, mix yeast and salt into lukewarm water.  Using a large spoon, stir in flour, mixing until mixture is uniformly moist with no dry patches.  Do not knead.  Dough will be wet and loose enough to conform to shape of plastic container.   Cover, but not with an airtight lid.  I drilled holes in the lid of my plastic container.

Let dough rise at room temperature until dough begins to flatten on top or collapse, at least 2 hours and up to 5 hours.  At this point, dough can be refrigerated up to 2 weeks; refrigerated dough is easier to work with than room-temperature dough so it is recommended to refrigerate at least 3 hours.

When ready to bake, place broiler pan on bottom rack of oven and put baking stone on middle rack.  Preheat oven to 450˚ for at least 20 minutes.  Place cornmeal on parchment paper.  Sprinkle a little flour on dough and on your hands.  Pull dough up, and using a serrated knife, cut off half (about 1 pound).  Working for 30 to 40 seconds (adding flour as needed to prevent dough from sticking to hands) turn dough in hands, gently stretching surface of dough, rotating ball a quarter-turn as you go, creating a rounded top and a bunched bottom.

Place shaped dough on prepared parchment paper and let rest, uncovered for 40 minutes.  Repeat with remaining dough or refrigerate in lidded container.  Dough can also be frozen in 1-pound portions in airtight containers and defrosted in refrigerator prior to baking day.)  Dust top with flour.

Using a serrated knife, slash top of dough in three parallel, 1/4" deep cuts.  Slide dough and parchment onto baking stone.  Pour 1 cup hot tap water into broiler pan and quickly close oven door to trap steam.  Bake until crust is well-browned and firm to the touch, about 30 minutes.  Remove from oven to a wire rack and cool completely - at least 2 hours so interior drys.