Artisan Bread

6.5 cups Flour
3 C. Warm water
1.5 TBSP yeast
1.5 TBSP Salt

Mix water, yeast, and salt.
Add the flour and mix JUST until their are no flour clumps.
Put a loose lid over your sticky mixture and let sit for 2 hours.
With floured hands and floured surface fold dough into three balls.
Let rise on a portable surface (i.e. cutting board) that has been covered with plenty of cornmeal for 1 hour.
Heat oven to 450 degrees with a pizza stone on middle rack and a roasting pan (for steaming) on lower rack.
Cut grooves on top of dough for the artisan look.
When oven is at full heat, open oven door, cover oven glass with a dish towel (water drops can damage it) pull out the steamer pan, slide loaf onto pizza stone, pour 1 C. water into steamer pan and quickly remove towel & close door.
Let bake for 25-30 minutes or until bread is a golden brown.

Recipe by Katie Richardson