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- Mix all dry ingredients. Add Water and mix for 60 seconds in bread mixer, just until ingredients fully incorporated. Let sit, covered for 1 hour. Refrigerate for 2 hours. Shape into 3 roughly formed round blobs. I put it on parchment paper on a stone cookie sheet. Let rise for 45 minutes. Preheat oven to 425, with a metal 1/4 sheet roll pan on the bottom shelf. Cut slits 1/2 inch deep in the top. Put loaves into oven and slowly pour 2 cups very hot water into sheet roll pan.
- Bake 40 minutes or until dark golden brown.
