whole wheat aritsan bread
a la melissa clark

3 c water (100 degrees)
1 1/2 T yeast
1 T salt
6 1/2 c flour

Mix together all ingredients, except flour, in a large 5 qt bowl.  Add flour all at once. Stir until everything is moistened (no dry patches). Cover loosely with plastic wrap. Let sit in the counter for 2 hours. at this point you can make the bread, or put it in the fridge for up to 2 weeks. Sprinkle flour over the top and pinch off dough (smallest= grapefruit size). Use flour to coat the dough, pull and tuck under the edges to make a round loaf.  Put on parchment paper and let rise uncovered for 30-90 minutes (it doesn't matter how long, it will plump a little but not much). 20 minutes before you want to bake, heat the oven to 450 and put the bottom of a broiler pan, or another metal pan, on the bottom rack, and a baking stone, cast iron skillet or baking sheet on the middle rack. When oven is hot, transfer bread to oven, and pour 1 cup hot water into metal pan. bake for 30 minutes.