Add ingredients, in order, to 5-6 qt container. Mix in the flour until the mixture is uniformly wet, without dry spots. DO NOT knead the dough. Dough will be very wet. Loosly cover the container and allow to rise at room temperature for 2 hours, or until dough begins to collaps on itself. Refrigerate about 2 hours. Keeps in the refrigerator 2-3 weeks.
On baking day, sprinkle surface of dough with flour to keep dough from sticking to your hands when you pull it out. Grab a "handful "of dough, and Cut off a 1 pound (grapefruit size) ball of dough. Quickly (20-30 seconds) shape by tucking sides under, turning 1/4 turn after each tuck. Let dough rest at room temperature for 30-90 minutes on a piece of parchment paper sprinkled with corn meal. Just before baking, cut 1/4 inch deep slashes in the top of the loaf.
Pre-heat oven for 20-30 minutes with pizza stone. Bake a 1 lb. loaf 30 minutes, at 450. Remove parchment paper for last 5 minutes of baking. Vary cooking time for smaller, or larger loaves.
When dough is gone, immediately make a new batch in same container, without washing. The left over bits of dough in the continer will help give a sour dough like flavor to the next batch of dough. This flavor will continue to develop over time.
Go to Full Version of