No-Knead Artisan Bread

As inspired by Jeff Hertzberg and Zoe Francois of Artisan Bread in Five Minutes a Day and published on the blog of King Arthur Flour.

Ingredients: 6-1/2 cups (or 32 ounces) unbleached all-purpose flour 1 Tablespoon of salt 1-1/2 Tablespoons of yeast (2 packets) 3 cups lukewarm water

Directions: Measure all your ingredients and put them in a mixing bowl. Mix all of the ingredients until they are fully incorporated. Vent the lid of your storage container and place it on the counter for 2 hours. After 2 hours, place the container in the refrigerator for up to 10 days. Remove the dough from the storage container and tear off a piece about the size of a grapefruit. Shape the dough into a ball and place it on a floured piece of parchment paper. Make sure the baking stone and shallow metal pan are in the oven and then preheat to 450F. Allow the dough to rise for 20 minutes to an hour. Using a serrated knife, gently carve lines into the dough. Put the dough in the oven on the baking stones and pour hot water into the metal pan. Bake for 25-30 minutes, until the crust is golden dark brown. Remove from the oven and allow to cool before slicing.