Rustic Crusty Bread Recipe

1 package instant dry yeast 1/4 oz

6.25 c all purpose flour + more for dusting

2 tsp sea salt

3 c warm water

In a large mixing bowl or your kitchen aid mixer add the
flour, salt and yeas. Use a spatula or the paddle attachment and mix to
combine.

Pour in the warm water and keep mixing until everything is
incorporated and a soft dough has formed. It will still stick to the bottom of
the bowl and that is OK.

Cover the bowl with some plastic wrap loosely and a tea
towel. Allow the dough to rise at room temperature for 2 to 3 hours.

Preheat your oven to 450”F with a pizza stone inside for
about 45 minutes before baking the bread. Fill an oven proof bowl with 2 inches
of water and place it on the bottom rack. This will create the steam that will
cause the crust to become crispy as it bakes.

Sprinkle some flour on your kitchen counter and dump the
bread dough on it. Flour your hands to help it out of the bowl as it might be
sticky.

With floured hands fold the dough onto itself forming it
into a round ball. Do not knead it, do not handle it anymore than you need to.
Use a sharp knife and lightly carve an X in the top of the loaf or just make a
few cuts across.

Place the bread dough on top of a lightly floured pizza peel
or cardboard and gently slide it on top of the hot pizza stone.

Bake the bread for about 45 minutes until golden brown all
over and cooked through.

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