- 1 1/2 tablespoons yeast
- 1 tablespoon kosher salt
- 3 cups warm water (approximately 100 degrees)
- 6 1/2 cups all-purpose flour, plus more for dusting
- Preheat oven to 450 degrees.
- In the bowl of a stand mixer fitted with a dough hook, combine yeast, salt and warm water. Let the yeast proof for about 10 minutes until the mixture looks nice and foamy.
- Add flour a bit at a time, and mix on low speed until all flour is incorporated and dough has just started to pull away from the sides of the bowl.
- Lightly flour all sides of dough to keep it from sticking. Transfer to a floured cutting board and cover with a clean kitchen towel. Let rest for about 1 hour and 30 minutes until dough has doubled in size.
- At this point, dough can be refrigerated, covered, for up to two weeks.
- When ready to bake, sprinkle a little flour on the dough and cut off a large grapefruit-sized piece with a serrated knife. Turn dough in hands to lightly stretch the surface, creating a rounded top and a lumpy bottom.
- Preheat the spring oven in your oven for 15 minutes.
- Remove the spring oven from the oven, fill the trench of the spring oven with water, flour the base and carefully place the dough onto the floured base. Score the top of the loaf with a sharp knife and bake, covered, for 15 minutes. Reduce oven temperature to 400 degrees, uncover and cook for another 25 minutes.
- Let cool for at least 20 minutes before cutting. Slice, slather with butter and enjoy!