Artisan Bread

In medium bowl stir together flour salt and yeast

Add the water and mix thoroughly. You will have a wet sticky dough.

Cover this with plastic and lets it rise 18 to 20 hours. Do not refrigerate.

You will know it's ready when you see small bubbles on the surface of the dough and it will have doubled in size.

Fold the dough in half about ten or twelve times adding flour on your folding surface as you go and the flour is absorbed--do this until it is of a firm consistency. Once the dough is "doughlike".

For a crackly Artisan crust you will have to create a steam oven. This is done by placing a metal pan such as a baking sheet (with rim) in the oven during pre heat so that it heats up with the oven.

Once the oven is pre-heated put a sheet of baking parchment onto a baking sheet. Bring one cup of water to a boil.

Now dust the baking parchment with flour and divide the dough into two pieces. Stretch them to about 12 inches and place them on the baking sheet.

Let bake for approximately 20 minutes or until crust of bread is golden brown.

Enjoy the smell!