Gather your supplies
Add all four ingredients to the bowl of a stand mixer
Mix on low for 2-3 minutes until the dry and liquid ingredients are incorporated
Then mix on high for 2-3 minutes
The dough should be very eleastic and somewhat sticky.
Using a dough scraper, scrape the dough out of the mixer and into the plastic container.
Cover, and let stand at room temperature for 2 hours.
The dough will more than double in size. Refrigerate the dough overnight, and for up to 14 days.
When you want to bake a loaf of bread, place the baking stone on the center rack of s cold oven, then preheat the oven to 450
Sprinkle a pizza peel with some cornmeal
Cut off a 1 pound piece of the refrigerated dough.
Handling the dough as little as possible, quickly shape it into a loaf by gently stretching the sides apart and tucking the flaps underneath, making a smooth surface on top.
Place it on the peel and allow the dough to rest for 30 minutes.
Score the dough several times with a serrated knife.
Slide the loaf into the baking stone, dump 1 cup of water into the bottom of the oven, and close the door. Bake for 35 minutes. DO NOT open the door to check on the bread!
Remove the bread from the oven. Let it stand for at least 5 minutes.
Slice and enjoy!