This is from the book, "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois.
My friend Lindsay shared it with me.
Bread Boule-5 minutes a day
Preaparation time: 20 minutes active to prepare the dough, 5 minutes active on day of baking.
3 cups lukewarm water(about 100° F)
1 ½ tablespoons granulated yeast
1 ½ tablespoons kosher or other coarse salt
6 ½ cups all-purpose white flour (no need to sift)
(I use 3½ cups of whole wheat flour, 3 cups of white bread flour, and a few tablespoons of wheat gluten.)
Cornmeal for the pizza peel
Instructions (the do-ahead part):
1. In a 5-quart bowl, combine yeast, water and salt. Add all the flour; then use a wooden spoon to mix until all ingredients are uniformly moist. It is not necessary to knead or continue mixing once ingredients are wet. This will produce a loose and very wet dough.
2. Cover with a lid (not airtight), or plastic werap with several holes poked into it. Allow mixture to rise at room temperature until it begins to collapse, about 2 hours, but no more than 5 hours.
After rising, dough can be baked immediately, or tightly covered and refrigerated up to 14 days. Dough will be easier to workwith after at least 3 hours refrigeration.
Instructions (when you're ready for fresh bread!):
1. Sprinkle a pizza peel (or baking sheet) with
cornmeal. (I omit this and use parchment paper instead.)
2. Grab a 1-pound (grapefruit size) piece of dough. Recover remaining dough in bowl and refrigerate for baking at another time.
3. Shape the dough into a ball by gently pulling sides down around to the bottom. (Add a little flour if you need.) This shaping should take no more than 1 minute.
4. Let it rise for 40 minutes. It does not need to
be covered. The bread may not rise much during this time. This is
normal. (I let it rise on a piece of parchment paper on a baking sheet.)
5. Preheat oven to 450 degrees. (I put my pizza peel in the oven to preheat too.)
6. Dust the loaf liberally with flour; then use a serrated knife to slash a 1/4 inch-deep cross or tic-tac-toe pattern into top, and stick it in the oven! Quickly but carefully, pour 1 cup of hot water into the broiler tray and close oven door. (I set a pan of water on a lower rack instead.)
7. Bake for about 30 minutes, or until crust is nicely browned and firm to the touch. Allow bread to cool coompletely, preferably on a wire cooling rack.
Makes four 1-pound loaves.