Boule

from Chrissy Davis

2 3/4 c. luke warm water
1/4 tsp. yeast
3 c. flour
1 1/4 tsp. salt

Mix it all up and it will be wet.

Rise at least 12 hours and up to 18 (longer is better).

Turn onto floured surface.  Knead until soft and spongey.  It will still be wet but able to touch.

Dust a towel (not terry) with cornmeal or flour and put "ball" on it.  Dust some more cornmeal or flour on top of ball and cover with towel.

Rise 2 more hours till double.

Turn oven to 450 F with stone or ceramic pot (that has a lid) for 1/2 hour.

Take pot out, flip towel over, and let ball plop into pot.  Shake a little to shape it around bottom.

Put lid on and bake for 30 minutes.  Take lid off and bake for another 25 - 30 minutes until golden brown and thermometer reads 195 degrees.

Cool on rack.