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Ingredients: 2 dry yeast 2 1/2 Cup(s) cool water (70-75) 6 Cup(s) hard-wheat flour* 2 Teaspoon(s) salt dissolved in 2 tsp. water Directions: In a mixing bowl, sprinkle yeast over the water, and stir by hand to dissolve. Let it become creamy, about 3 minutes. Add flour (about 4 cups for a heavy machine, such as a Kitchen Aid) using the mixing paddle and avoiding undue strain on the machine. Batter will become smooth and will begin to pull away from the sides as the gluten develops. When about finished, add the salt water to the batter. Blend for 30 seconds. Add additional flour, cup at a time using the dough hook, until dough has formed under the hook and is cleaning the sides of the bowl. Knead for 5 minutes. First rising: Place the dough in a large greased bowl, mist the top of the dough with olive oil, cover with plastic wrap, and leave at room temperature (70-75) for 2 hours. The dough will more than treble in volume. Second rising: Punch down and turn the dough onto the work surface to knead briefly, 2 to 3 minutes. Return to the bowl and recover with plastic wrap. Dough will again rise to more than treble its volume in about 1 hours. Shaping: Turn the dough onto the work surface. Punch it down and let it rest for 5 minutes. Divide the dough into 3 pieces and shape into desired loaves (boules [round loaves] or baguettes). Place the shaped loaves in the selected pan or baking surface, preferably stone. Third rising: Cover loaves with a cloth and let rise about 30 minutes. Baking: Preheat oven to 450 at least 20 minutes before baking. Place a broiler pan on the bottom shelf of the oven to hold a cup of water to be added later. Five minutes before baking, pour 1 cup of water into the hot pan. Make diagonal cuts on the long loaves and tic-tac-toe designs on boules. Place on the middle shelf of the oven. Loaves are done when a golden brown, about 28 minutes. Turn one loaf over and if the bottom crust sounds hard and hollow when tapped, the loaf is done. Place on rack to cool. * King Arthur unbleached flour works well.
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