Basic Boule

3 Cups lukewarm water (105F)
1 1/2 Tbsp active dry yeast
1 1/2 Tbsp Kosher salt (or 2 1/4 tsp table salt)
6 1/2 Cups all-purpose flour
cornmeal to dust your resting surface

For the Dough:

Put the water in a large container (big enough to hold all of the risen dough - I use a 4qt stock pot).  Sprinkle the yeast and salt into the water. Add all of the flour, mixing with a wooden spoon until everything is combined and no streaks of flour are left. 

Loosely cover the container, not airtight, and let the dough rise and then deflate a little. About 3 hours.  You can now bake your bread, or store in the refrigerator. 

To bake:

Dust your hands and the surface of the dough with some flour, and grab a grapefruit sized handful of dough. Gently pull the sides of the dough toward the bottom, rotating the dough until you get a smooth, round boule shape.  Be gentle and try not to deflate any gas bubbles.  The bottom doesn't have to be smooth, you won't see it:)

Dust a pizza peel or the back of a baking sheet with cornmeal to prevent sticking, and lay the formed dough on it. Let it rest, uncovered, for a least 40 minutes, or longer if the dough was chilled. For best results, bake the bread when no longer chilled. About 30 minutes before you are ready to bake, put a pizza stone on the middle rack of your oven, and put a broiler pan on the bottom rack. You can use any oven safe dish if you don't have a broiler pan. Preheat your oven to 450F. Dust some flour on the top of your loaf, and made 1/4-inch deep slashes on the surface of the dough.

Once the oven has preheated, slide the loaf onto the pizza stone. Pour a cup of warm water into the bottom broiler pan and shut the oven door to keep the steam inside. Bake for 30 to 40 minutes until you get a nice brown crust. Let cool completely on a wire rack. This bread is wonderful with a warm bowl of soup, or some comforting mac and cheese.
*Note:

You can also bake this bread in a Dutch oven, which eliminates the need to use the broiler pan for steam. I prefer using my Dutch oven for this bread, since it makes the crust crunchier.  Just place your Dutch oven in the oven to preheat, instead of using a pizza stone. Check your manufacturer's instructions for the maximum safe oven temp for your Dutch oven lid.  My lid is only safe to 400F, since the handle is plastic.  I plan to replace the plastic handle with a metal one from the hardware store, but in the meantime I just cover my Dutch oven with a baking sheet when making this bread.

Shared by Grandma Hilda McLean