Make Ahead Crusty Artisan Loaves

3 cups warm water

1 1/2 Tablespoons yeast

4 teaspoons salt

6 1/2 cups flour, divided

Mix half the flour with other dry ingredients.  Add warm water and mix until thoroughly smooth. Stir in rest of flour. Mix well, but don't knead.  Let rise for at least three hours, covered.  Refrigerate at least one hour.  Shape and place on stone or sheet sprinkled with corn meal and let rise one hour.  Preheat oven to 450 degrees.  Pour one cup of water in bottom of metal bowl or pan and place in bottom of oven under baking bread.   Bake for one half hour.

STORYTIME:

My daughter Katherine married Tyrell Bowen August 24, 2011. Katherine wanted spinach-artichoke spread for their outdoor wedding reception and I imagined the spread would be wonderful with some bread that had a firm and chewy texture.  I made this dough and shaped it into long, skinny loaves, twisting it. After baking,  the loaves were frozen and just before the reception, cut into small rounds.  When I saw how the guests were piling up with dip and bread, I knew it wouldn't last long.  Uncle Cory was heard to say that he could take it intravenously. It was no surprise, the spread was gone halfway through the evening (and the homemade marinated meatballs).   I do have to say....we had far more guests at Katherine's reception than anticipated, to the tune of 500 plus. Midway through the evening, Katherine and Tyrell sliced a piece of their wedding cake for a taste and a picture.  The next time I turned to look, the cake had vanished!  It was such a beautiful evening, that many lingered at their tables, and had to fill up on mint brownies, lemon bars, cream cheese apricot-almond squares, cut up fruit and slushy punch.  We ran out of clear plastic plates that night.  Uncle Grant and Aunt Cleadonna sent someone to the store for more, and in the meantime, they had to wash plates and cups to keep up, poor souls!