Crusty Homemade Bread

Ingredients:

1-1/2 teaspoons active dry yeast
1-3/4 cups water (70-75 degrees)
3-1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons salt
1 tablespoon cornmeal or additional flour

Directions:

1.  In a small bowl, dissolve yeast in water.  In a large bowl, mix 3-1/2 cups flour and salt.  Using a rubber spatula, stir in yeast mixture to form a soft, sticky dough.  Do not knead.  Cover with plastic wrap, let rise at room temperature 1 hour.

2.  Punch down dough.  Turn onto a lightly floured surface; pat into a 9-in. square.  Fold square into thirds, forming a 9 x 3-in. rectangle.  Fold rectangle into thirds, forming a 3-in. square.  Turn dough over; place in a greased bowl.  Cover with plastic wrap; let rise at room temperature until almost doubled, about 1 hour.

3.  Punch down dough and repeat folding process.  Return dough to bowl, refrigerate, covered overnight.

4.  Dust bottom of a disposable foil roasting pan (I used the 9 x 13- do not use a dark pan)  with cornmeal.  (I lined pan with parchment paper because I didn't have cornmeal.)  Turn dough onto a floured surface.  Knead gently 6-8 times; shape into a 6-in. round loaf.  Place in prepared pan; dust top with remaining 1 tablespoon flour.  Cover pan with plastic wrap; let rise at room temperature until dough expands to a 7-1/2 in. loaf, about 1-1/4 hours.

5.  Preheat oven to 500 degrees.  Using a sharp knife, make a slash (1/4 in. deep) across top of loaf.  cover pan tightly with foil.  Bake on lowest oven rack 25 minutes.

6.  Reduce oven setting to 450 degrees.  Remove foil; bake bread 25-30 minutes longer or until deep golden brown.  Remove loaf to a wire rack to cool.  DO NOT CUT WHILE HOT. The bread will go flat.
yield:  1 loaf (16 slices)  I usually double this recipe