6 cups all purpose flour
2 packets instant yeast
2 tbsp. salt
2 cups + 1 tbsp. lukewarm water
Mix all ingredients together. If you need more water, add 1 teaspoon at a time until a shaggy ball of dough forms.
Lightly coat the inside of a large bowl with nonstick spray and put the dough in the bowl. Cover with a tea towel and place somewhere warm, away from cold drafts. Let the dough rise for about 2 – 2.5 hours or until the dough has tripled in size.
Heavily flour your work surface and turn out dough. Knead the dough a few times and then shape the dough. Lightly flour the top of the dough and cover with a tea towel. Leave to rest for 20-30 minutes.
Meanwhile, place your Emile Henry Bread Baker in the oven and preheat to 450F.
Once the oven is preheated, carefully remove the Bread Baker and place the dough inside. Put the lid back on and bake in the oven for 45 minutes. Remove the bread from the Bread Baker and cool on a wire rack for at least an hour.