by bon appetit
Ingredients
7 1/2 cups all-purpose flour
4 tep fine sea salt
1/2 tsp active dry yeast
3 cups water
Directions
Whis flour, salt, and yeast in a mixing bowls. Gradually add 3 cups water; stir until well incorporated and turns into a ball. Put ball in oiled mixing bowl.
Cover bowl with plastic wrap and let raise at room temp (72) in a draft-free area until surface is covered with tiny bubbles and dough has more then doubled in size, about 18 hrs.
Transher dough to a floured work surface. divide into 6 equal portions, working with 1 portion at a time gather 4 corners to create 4 folds. turn seam side down and mold gently into a ball. Repeat with remaining portions. Portions can be made up to 3 days ahead.
Let dough rest covered with damp towel for 1 hour. Preheat oven to 500.
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