1. Mixing and storing the dough: Mix the yeast and salt with the water in a 5 quart bowl, or a lidded (non airtight) food container.

2.   Mix in the remaining dry ingredients without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook).  If you are not using a machine, you may need to use wet hands to incorporate the last bit of flour.

3.   Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.

4.   The dough can be used immediately after the initial rise, though it is easier to handle when cold.  Refrigerate in a lidded (not airtight) container and use over the next 14 days.

5.   On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit size) piece.  Dust the piece with more flour and quickly shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.  Allow to rest and rise on a cornmeal-covered pizza peel for 40 minutes.

6.   Twenty minutes before baking time, preheat the oven to 450, with a baking stone placed on the middle rack.  Place an empy broiler tray on any other shelf that won’t interfere with the rising bread.

7.   Sprinkle the loaf liberally with flour and slash a cross, “scallop”, or tic-tac-toe pattern into the top, using a serrated bread knife.  Leave the flour in place for baking; tap some of it off before eating.

8.   Slide the loaf directly onto the hot stone.  Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door.  Bake for about 35 minutes, or until deeply browned and firm.  Smaller or larger loaves will require adjustments in baking time.

9.   Allow to cool before slicing or eating.