Fail-proof Homemade Bread

adapted from The New Artisan Bread in Five Minutes a Day by Hertzberg and Francois

I say this is fail-proof. And it is as close to fail-proof as possible.  I still managed to fail a few times since I'm bread-challenged. But because of that, I figured out a way to troubleshoot so it is really TRULY fail-proof.  Oh and it is the least time consuming artisan loaf that you will ever encounter.

Ingredients:

• 3 1/4 cups all purpose flour
• 1 1/2 cups water at 100 degrees (it really does help to measure the temperature)
• 1 packet active dry yeast (around 1 tbsp)
• 2 1/4 tsp kosher salt

Method:

1. Mix all of the ingredients in a large plastic bowl at least twice the size of the combined ingredients (this seems to maintain the heat better than metal.) I find that this works best with wet hands.  Just mix enough so that the dough is even without visible dry spots.
2. Set aside in a warm place, mostly covered with saran wrap.  My bowl has a lip, which I leave uncovered for a little bit of air flow.
3. Proof for 2 hours.  The end dough will look spongy and airy with bubbles.
4. Refrigerate for at least 3 hours.  Even though the dough is technically usable after the first 2 hours, the refrigeration makes it so much easier to handle.
5. Sprinkle flour over the top of the dough.  This also makes it easier to handle.  
6. With one hand, split the dough down the middle and scoop one half onto a lightly floured wood surface, freshly floured surface down. A bread board, charcuterie board, cutting board, all will work. Re-cover and refrigerate the other half.  It can stay in the fridge for up to two weeks. Then just take out of the fridge and proceed from this step on.
7. Now.  This is THE MOST IMPORTANT PART IF YOU WANT A NICE HIGH LOAF. You have to shape the dough.  Starting at 12:00 pull the dough away from you and then fold towards you and press down to seal.  Keep doing that, working around the "clock." You will feel the loaf tighten.  If you have never done this before, watch this video. It describes the process perfectly. 
8. When you have a nice round tight ball, place seam side down on a piece of parchment.  The parchment should be on a cookie sheet just for easy transfer.
9. Proof at a very warm temperature for an hour. If you are lucky enough to have a proof setting on your oven, use that.  
10. Meanwhile, preheat your oven with a bread stone at 450 degrees. Also put a heatsafe metal bowl on the bread stone while pre-heating.  Make sure it is a pretty deep bowl.
11. After the second proof, dust the top with flour and score the top of the bread with an X. It should easily cut, almost like you are cutting through a shell to a softer inside.
12. Slide the parchment onto the bread stone and flip the metal bowl to cover the dough.
13. Bake for 22 minutes.
14. Remove the bowl from the oven and slide the parchment out from under the bread.
15. Continue to bake for 13-15 minutes or until the bread is golden brown.
16. Remove, cool, slice, and enjoy.