Recipe for Boule (5 min Bread)

Recipe for 5 min bread :) -- Boule bread
6.5 cups AP flour does not have to be perfect measurement
1.5 Tablespoon dry active yeast
1.5 Tablespoon salt
3 cups warm to touch water (hot tap water)
5-6 quart tub or container w/ loose fitting lid

dump all ingredients in to container, mix with spoon until combined (do not knead or over mix -- think muffins)
will be very sticky and un-bread dough like
allow to sit with loose lid on and rise on counter top out of draft for 2-5 hours or until rising slows and starts to sink on top
refrigerate with loose lid on

To bake bread -- dust top of dough with flour
pinch off grapefruit sized piece of dough with floured hands
"cloak" dough by turning dough under with hands while turning 1/4 turn
will look bunched on bottom
allow dough to rest on peel dusted with cornmeal 40 minutes
20 minutes before cooking preheat oven to 450 degrees with baking stone and a metal pan below stone/cooking rack for water (do not use glass will explode)
Score bread with serrated knife (parallel, criss cross, etc) allows steam to vent, otherwise your bread will have a blow-out

Place bread on stone (or cookie sheet) in oven and add 1 cup hot water to bottom pan for steam
Bake until golden brown.
Cool for 10 min (if you can and listen for the "crackling" as it cools)
Super yummy warm with butter or dipping in OGB (olive oil, garlic, basil, parmesan sauce)

Pictures of baked bread and sauce below.