Instructions

1. Pour yeast and water into a large container and stir to dissolve yeast. Add flour and salt, then stir until no dry flour remains. Let sit at room temperature for 3-4 hours, then move to fridge.
2. Remove 1/4 of the dough using floured hands. Lightly shape into a ball, tucking the ends underneath while turning.
3. Set on a baking sheet covered in corn meal. Allow to rise again for 40 minutes to 1 1/2 hours.
4. About 20 minutes before baking, preheat oven to 430°F. Place a pizza stove or upside-down baking sheet on middle rack to preheat.
5. Just before baking, dust with flour then slash an X on the top. Add a tray of hot water to the bottom of the oven, then move loaf to preheated baking sheet.
6. Bake for 24-27 minutes, until deep golden brown and the top sounds hollow.
7. Allow to cool on a wire rack for at least 20 minutes before cutting.