- 5 1/2 cups Daisy White Pastry Flour
- 3/4 tsp. salt
- 1/4 tsp. dried yeast
- 12 oz. water
- Stir water, salt and yeast together. Add flour and mix until moist. Cover and let rise six to eight hours.
- Divide dough in half, kneading the portion to be baked for only half a minute. (This dough may be stickier than what you are used to.) Place on a cooking sheet dusted with corn meal or use a silicone baking pad. Let dough rest for one hour while you preheat an oven stone to 450 degrees.
- Dust the load with flour and slash the top with quarter-inch deep cuts. Slide dough onto a hot stone. Pour one cup of hot water in a pan below the stone for moisture. Bake for 30 minutes.
- The other half of the dough can be refrigerated for three to four days in a covered pan. Shape, let it rest and bake as directed.
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