Boule (Artisan Free-Form Loaf)

1 1/2 tbsp yeast
1 1/2 kosher salt
3 cups warm water
6 1/2 cups flour

Mix it but don't knead it.  Put it in a big bowl and let it rise on the counter for 2 hours.  Then put it in the refrigerator for up to two weeks! You can use it immediately, but it is easier to handle if it is refrigerated first.  It is a very sticky dough.  

When you are ready to make a loaf, generously sprinkle a cookie sheet that doesn't have an edge (I use my airbake cookie pans) with cornmeal. Then sprinkle some flour on top of the bowl of dough and lop off a quarter of the dough.  Fold dough over itself, tucking edges under and smoothing top.  You can shape it into a circle or elongate it a bit..     

Place it on the cornmeal covered pan.  Set your timer for 20 minutes and let it rise. After 20 minutes, place a pan (best if it doesn't have an edge) or baking stone into the oven, with a broiler pan placed on the lower rack.  Preheat the oven to 450 and set the timer for 20 minutes.  When the timer goes off,
slide the loaf from the cornmeal covered pan to the heated pan in the oven. Then pour 1 cup of hot tap water into the broiler pan under it.  Bake for 30 minutes until the bread is golden brown.The outside of the bread will be perfectly crispy and the inside perfectly soft.