Notes — None. (unknown kcal/recipe)

Ingredients

• 1.5 tbsp yeast
• 1/2 tbsp salt
• 6.5 cups flour

Instructions

1. In a large bowl or plastic container, mix yeast into 3 cups of lukewarm water that is about 100 degrees, or about as hot at the faucet can get it.
2. Combine salt and flour.
3. Stir in dry ingredients into wet and mix until there are no dry patches. Cover and let sit at room temp for between 1–2 hours. At altitude, and with a good yeast start, it will be closer to 1 hour. Once it’s doubled in size and very airy, you’re probably good to go.
4. Cut dough in half. Shape into two loaves by turning dough in hands to lightly stretching surface to create a rounded top and a lumpy bottom. Put dough into cast iron pan.
5. Let rest 40 minutes.
6. If you do not have a dutch oven — place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450˚F; heat stone at that temperature for 20 minutes. If you have a dutch oven — just bake it in that and the humidity will be good to go.
7. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone or bake in dutch oven. Pour one cup hot water into broiler pan and shut oven quickly to trap steam.
8. Bake until well browned, about 30 minutes covered and then about 20 uncovered. Subtract 10 minutes from both of those if you don’t want a thick crust.