3 cups tap water at 40 degrees C
1½ tsp salt
2 tsp active dry yeast
6 cups all-purpose unbleached white flour
Wood or plastic mixing bowl (don’t use metal)
Place a pizza stone on the low rack of the oven and a broiler tray in the top rack, leaving enough room for the bread to rise.
Twenty minutes after shaping the loaf, turn on oven to 230 degrees C.
Have 1½ cups of water ready.
When oven is throughly hot, about 20 minutes later, slash the top of the loaf in a diagonal pattern, to enable rising, and slide off the board and into oven.
Quickly pour water into the broiler tray.
The loaf is finished when the crust is a deep brown color and hard, about 30 minutes.
Remove and cool completely on a rack.