This recipe is from "Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking" by Jeff Hertzberg, Zoe Francois.
Step 1: Step 1- the Recipe
1 1/2 Tablespoons of active dry or instant yeast (I use instant)
1 1/2 Tablespoons of kosher salt
6 1/2 cups of unbleached, all purpose flour (I use King Arthur Flour, it makes nice dough)
--You can use bread flour if you like, but I find all purpose works well and is more practical as it has more applications than just bread.
Step 2: Step 2-- Mix, Do Not Knead
--Add warm water, yeast and salt. Mix well.
--Add flour, a couple of cups at a time and mix well with each addition.
--Cover container with plastic wrap or lid. If you use a container with a lid, do not seal the lid, just allow it to rest on the top so that it allows some of the gases to escape, but still holds in the warmth and moisture.
--Leave in a warm spot for 2 hours, until dough doubles in bulk.
Step 3: Step 3--To Chill or Not to Chill, That Is the Question
Step 4: Step 4 - BAKE!
--Place a metal pan capable of holding 2 cups of water on the lower shelf.
--Heat your oven to 450 degrees.
--Line a baking pan with parchment paper or sprinkle the bottom with cornmeal. This will prevent your dough from sticking.
--Using about half of your dough, form a loose boule. The dough can be really sticky, so it may be difficult to handle. Not to worry! Just grab some dough and plop it on the pan, it will still look yummy when its complete!
--Sprinkle the dough with about 1-2 teaspoons of flour and gently spread it around with your hand to create an even distribution.
--Cut three slits in the top of the dough with a sharp knife. This will give the dough room to expand during baking.
--Allow dough to rest for about 10 minutes, or until your oven has reached 450.
--Place dough in oven on top rack.
--Add 2 cups of warm water to broiler pan. The steam created by doing this is what will give your dough that crispy crust.
--Bake for 25-30 minutes, or until dough has reached 195 degrees and has a dark golden brown crust.
--Allow dough to cool for at least 5 minutes for easier slicing.
Step 5: Step 5 - Don't Wash the Bucket!
The reason is that mixing old dough into new dough will add flavor over time, like sourdough. So, whatever is left, crust on the sides or gooey stuff at the bottom of your dough bucket, just mix it into your fresh dough. This is good as long as you are using the bucket regularly.
*Note, if you've left your dough in the fridge too long--it will turn grey and be yucky. At this point, wash your bucket and start over.