Sourdough Bread

Isaac's coworker gave me this recipe and it is one of my new favorites.

3 cups warm water
6 1/2 cups flour
1 1/2 T yeast
1 1/2 T course salt

Warm the 3 cups of water and add yeast. Let dissolve for a few minutes. Then pour into mixer or tupperware container. Add salt and then all at once add the 6.5 cups of flour. Mix until all the dough is wet and no dry spots. NO KNEADING! Place in a container that had a lid, but don't close it air tight.
Let rise for 2 hours, then place in refrigerator for 3 hours or over night.

To make a loaf sprinkle a little bit of flour and flour your hands a little bit. Grab a grapefruit size ball of dough. Take and fold under and turn the loaf a quarter turn and repeat 3-4 times. This should take less than a minute. Place onto cornmeal dusted cutting board or pizza peal if you have one.

Let raise for 40 minutes. 20 minutes into raising the dough place your cooking stone, and empty broiler into oven and preheat to 450 degrees. Transfer dough onto cooking stone and in a broiler place a cup of water and shut the door promptly.

Cook for 30 minutes and 450 degrees. Cool on wire rack.

You can place the rest of the dough back in the refrigerator and use within the next 14 days. If you mix your next batch in the same container it will have an even better sourdough taste.