Bread, Simple Crusty

In large bowl mix yeast and salt into 3 c lukewarm water. Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover w towel and let rise at room temp 2-5 hours. Bake at this point or refrigerate, covered for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit sized piece w serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled w cornmeal. Let rest 40 min. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450. Heat stone for 20 min. Dust dough w flour, slash top w serrated or very sharp knife three times and slide onto stone. Pour one cup of hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 min. Cool completely.

Yeast 1.5 tsp
Salt 1.5 T kosher
Flour 6.5 c unbleached all-purpose plus more for dusting
Cornmeal