The first day we started making the artisan bread we had to make the dough. Start by measuring 6 and ½ cups flour into a metal bowl, add 1 and ½ tbsp salt, and 1 and ½ tbsp active dry yeast. Lightly stir then pour in 3 cups of lukewarm water. Stir with a wooden spoon until all combine. If the dough is too wet and sticky add more flour but not too much. Put a piece of saran wrap over the bowl, poke a few holes so the gases can escape, and let it rest and rise until the next day.
The next day the dough should have changed in size from the previous day. Sprinkle flour over a cutting board and all over the dough. Divide into two or three pieces and gently lift and place on the cutting board. Gently fold the edges under the top and place on a baking sheet lined with parchment paper. Cut lines or x’s into the tops of the dough.
Place in a preheated oven of 450 degrees. Add a pan of water on the bottom rack. And bake for 30 to 35 minutes. Take out and let it cool.