3 cups warm water
6 1/2 cups flour
1 1/2 tablespoons yeast(2 packets)
1 1/2 tablespoons kosher salt
Mix it all in a 5 quart container cover (not airtight) & let rise for on counter for 2 hours. Just mix until all the ingredients are combined-don't over work it.
Refrigerate for 2 hours after that.
You can mix by hand or using a stand mixer. I use the paddle attachment instead of the dough attachment. I just like how it works better.
When you are ready to cook pre-heat oven with baking stone* in it to 450 degrees.
Cut a grapefruit sized amount of dough and form a ball.
Let sit on a floured or corn-mealed pizza peel if you have one-if not a floured cutting board will do just fine for 20 minutes. Cut 3 slits on top or make a criss cross pattern on top of bread. Cook for 1/2 hour
* I don't own a baking stone so I bake my bread on an upside down cookie tray and have had no problems
Bread comes out crispy on the outside and doughy heaven on the inside.