In 5 qt. lidded plastic container: (Ice cream pail works great.)
Mix together – leave lidded on counter for 2 hours or up to 5 hours then refrigerate.
3 cups warm water
1 ½ Tbl. yeast
1 ½ Tbls coarse salt (1 generous Tbls fine salt)
6 ½ cups flour
Leave in the fridge for up to two weeks. Bake when you need bread or the night before it serves great the next day. Recipe says it can make 4 loaves. We tend to make 3 loaves per batch. [MHH - I agree. I only ever get three loaves, too.]
To Bake: Break off about 1/3 of dough with floured hands. Turn it to cloak it. (Turn it under at the sides all the way around to make a round loaf.) Sprinkle pizza peel (or flat [rimless] cookie sheet) with corn meal and lay bread on that area. Leave for 20 minutes then turn oven to 450 degrees and put a broiler pan and pizza stone in the oven. (Broiler pan or jelly roll works great.) [MHH - pizza stone on lowest possible rack.] Set timer for 20 more minutes while oven heats up and bread keeps rising.
Before you put it in the oven dust with flour and slash with a knife. When timer goes off slide bread in the oven off the peel and pour 1-1 ½ cups water into the hot broiler pan. Bake 35 minutes.
MHH - There are a ton of variations for this recipe in the cookbook, including foccacia (which I made today, but with grape tomatoes instead of onions). It really is super easy and convenient and the bread is FABULOUS with olive oil and vinegar.
Here's the YouTube video; it's an appearance by the authors on a MN morning show. It shows how easy it is to mix up and how to "cloak" the dough when making a loaf.