Artisan Bread

3 c. all purpose flour

1/4 tsp. instant yeast

1 1/4 tsp. salt

1 5/8 c. water

In large bowl, combine flour,yeast and salt.  Add 1 5/8 cups water, and stir until blended, dough will be shaggy and sticky.  Cover bowl w/plastic wrap.  Let dough rest at least 12 hours, preferably 18, at room temp. about 70 degrees.

Dough is ready when its surface is dotted w/bubbles.  Lightly flour work surface and place dough on it; sprinkle it w/more flour and fold it over on itself once or twice.  Cover loosely w/plastic wrap and let rest 15 min.

Using enough flour to keep dough from sticking shape dough into ball.  Generously coat cotton towel (not terry cloth) w/flour, wheat bran or cornmeal; put dough seam side down on towel and dust w/more flour.  Cover w/another cotton towel and let rise 2 hours.  When it's ready, dough will be more than double in size and will not readily spring back when poked w/finger.

At least half-hour before dough is ready, heat oven to 450.  Put 6-8 qt. heavy covered pot in oven as it heats.  When dough is ready, carefully remove pot from oven.  Slide hand under towel and turn dough over into pot, seam side up; it may look like a mess but that's o.k.  Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.  Cover w/lid and bake 30 min., then remove lid and bake 15-30 min. until loaf is browned.  cool on rack