Instructions: Cover starter mixture tightly and let rise 3 - 5 hrs.

After the addition of the salt beat the
*ell out of this until very, very elastic. (15 minutes in a heavy duty mixer with dough hook) Knead in enough more flour to make a still soft dough. Let rise about 3 hours Place in a lightly oiled zip lock bag and chill 2 - 8 hours.

Scrape dough out onto well floured board Handle it with floured hands while shaping into a long log. You can brush off the flour after the bread is baked. Cover and let rise until puffy. While dough is rising, preheat oven, with tiles on rack, to 425 degrees. Handle dough gently but just use your hands under it to carry it to the hot oven and place on tiles. Stretch the dough slightly as you do this. Bake about 30 - 40 minutes until done. The crust should be thin and crisp. If you want a thicker crust, steam the oven during the first ten minutes.

It works best with unbleached white flour but whole wheat is OK (takes more kneading, has less crisp crust and may become a little sour)

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