Artisan Bread in 5 minutes a Day No Kneading Needed :)

You will need:

a pizza stone

a cast iron skillet

a pizza peel- This isn't necessary if you just use parchment paper with not cornmeal on stone.  

a plastic tub with a lid (I use a rectangular one because it fits nicely in the fridge)

a knife with a serrated edge

cornmeal

RECIPE
6  cups warm water
3 Tablespoons yeast
3 Tablespoons coarse salt
13 All purpose unbleached flour (plus a little more)
This recipe yields 6 large boule loaves

Just  Remember 6,3,3,13

(watch the video!!!!! It will help a ton!)

• Put warm water yeast and salt in the container and stir it up a bit
• Measure out the flour by doing it ONE CUP AT A TIME – scoop out a cup and sweep the excess off the top
• mix it together with a wooden spoon (I sometimes use my hands)
• put the top on the container (but do not seal it!) and let it sit on the counter for 2 – 5 hours
  (I actually make it up before bed and leave it out overnight)
• After this, you can put it into the fridge for up to 2 weeks but of course you’ll probably want to go ahead and use some of it right away!)
• get some flour on your hands and pull up a big hunk of dough – enough to make a large grapefruit sized loaf – and form it into a ball – Watch the video to see how they do this – it’s hard to explain!
• Put it onto the pizza peel on top of the cornmeal and let it rise for 40 minutes
  
• While it’s rising, put your oven rack into the MIDDLE slot, place the pizza stone on the middle rack and the cast iron skillet on to the bottom rack and preheat the oven to 450 – They suggest using an oven thermometer to make sure the temp is right)
• Sprinkle some flour on the loaf and slash in a “scallop shape” (see video)
• Slide the loaf into the oven and cook for about 40 minutes
• Use the pizza peel to take it out, Let it cool before slicing!