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In a very large bowl, combine flour, dry yeast and salt. Pour in
lukewarm water and stir until combined, just a few minutes.
Cover bowl with foil or greased plastic wrap for 2-5 hours.
Divide the dough into 3 loaves with a sharp knife. Dough will
be sticky, so cover each loaf with flour and form into a ball on
a floured countertop. Lay onto a lightly greased cookie sheet
that has been sprinkled with corn meal. Don't put more than
2 loaves on a single cookie sheet.
Let this dough rest for about 30 minutes with a sharp knife
slash the top of each loaf into 3 lines or criss cross pattern,
this helps let out some steam from dough.
Preheat ove to 450 degree and add a small pan filled with 1
cup water on a lower rack for a water bath. Bake for 30-35
minutes. Place your baked bread on a baking rack to cool.
This bread has a crispy crust and soft delicious center. Great
for sandwhiches or toasted with butter.
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