Bread
3/10/2009

For 4 1 lb loaves.

3 c (24 oz) 100 degrees F (lukewarm) water
1 1/2 tbsp yeast (.5 oz)
1 1/2 tbsp salt (1 oz)
32.5 oz (6 1/2 c) unbleached all-purpose white flour

In mixer with dough hook, mix first three ingredients, add flour, mix until homogonously moistened.

Cover loosely, let rise 2 hours.

Stash in fridge, loosely covered.

LATER

Dust top of dough with flour, cut off 1 lb chunk of dough, smooth sides by pulling skin tight and pinching at bottom (like bagels), set on a cornmeal or flour-dusted cutting board.  (For baguettes, after smoothing the skin, roll into 2" wide tube.)

Let set 40 minutes (20 minutes for baguette).  (20 minutes before baking, preheat oven to 450.)

Dust the top of the loaf with flour, and cut a tic-tac-toe board or slashes in it. (For baguettes, brush with water instead.)

Move dough to silpat-covered tray, place on center rack of oven.  In a tray lower in the oven, add 1 c water, and shut the oven door quickly.

Bake 25 (baguettes) - 30 minutes (loaf).