Ingredients
5½ - 6½ cups unbleached all-purpose flour
1½ Tbsp. kosher salt
1½ Tbsp. yeast
1 tsp. honey
3 cups wrist temperature water, 95°F - 115°F
Step by step
Dissolve yeast and honey in warm water. Let sit 5 minutes.
Start with 5½ cups flour; combine with yeast/honey water and stir with a wooden spoon. If dough is very sticky, add additional flour ¼ cup at a time until a very soft dough forms. Do not knead. Cover and let rise at least 2-3 hours, but the best results come when dough has been refrigerated overnight.
Sprinkle a bit of cornmeal on parchment-lined baking sheet.
Sprinkle some flour on dough and cut off a grapefruit sized ball. With floured hands, smooth and stretch the surface creating a round surface. Place on parchment and let rise 45 minutes uncovered.
Place the Smart Oven+ Baking Stone Attachment in oven. Select STONE BAKE mode and preheat to 450°F.
Slash a ¼-inch-deep cross or # pattern on dough with a serrated knife. Slide onto Baking Stone and bake 25-20 minutes until golden and Bread feels hollow when tapped.