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1. 

   In a large bowl combine flour yeas and salt. ad 1 5/8 cups water and stir until blended. dough will be shaggy and sticky. cover bowl with plastic wrap. let dough rest between 12 and 18 hours at warm room temperature.

2. 

   dough is ready when its surface is dotted with bubbles. lightly flour a work surface and place dough on it. sprinkle with alittle more four and fold it over on itself once or twice. cover loosely with plastic wrap and let rest about 15 mins




3. 

   using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. generously coat a cotton towel with foulr, wheatbran or cornmeal. put dough seam side down on towel and dust with more flour, bran or cornmeal. cover with another cotton towel and let rise for about 2 hours. when it is ready dough will be more than double in size and will not readily spring back when poked with a finger.

4. 

   

   at least half-hour before dough is ready, heat oven to 450 degrees. put a 6 to 8 quart head covered pot (cast iron, enamel, pyrex or ceramic)in oven as it heats. when dough is ready carefully remove pot from oven, slide your hand under the towel and turn dough over into the pot, seam side up. it may look like a mess but that is O.K. shake pan once or twice if dough is unevenly distributed: it will straighten out as it bakes. cover with lid and bake 30 mins, then remove lid and bake another 15 to 30 mins, until loaf is beautifully browned. cool on a rack and enjoy

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