Simple Crusty Bread (Jane)

In a large bowl or plastic container, mix 1 1/2 tablespoons yeast and 1 1/2 tablespoons kosher salt into 3 cups lukewarm water (about 100 degrees). Stir in 6 1/2 cups flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 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-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel (or parchment paper) sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.

Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour 1 cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well-browned about 30 minutes. Cool completely. Yields 4 loaves.