1 1/2 Tablespoons instant yeast
1 Tablespoon salt or 1 1/2 Tablespoon Kosher salt
3 cups lukewarm water
6 1/2 cups flour
. . .which my family loves the best family loves the best, dip each roll in corn meal before placing on a cookie sheet to rise. If making baguettes . .
. . .spray baguette pan with a cooking spray and let rise. Whatever you are baking just let the dough rest for 30 to 90 minutes.
Fresh dough rises quicker than cold dough but don't look for it to double in size.
Don't forget to cut/slash the top of your bread just before you bake it. Sprinkle flour on top of the loaf to keep it from sticking to your knife.
Place a pizza stone on a rack in the middle of your oven (if you are making a loaf) and preheat to 450ºF. Just before sliding loaf onto the pizza stone place a pan of water on the lowest rack in the oven. This helps mist the bread during baking giving it an even crunchier (is that a word) crust. Bake the loaf for 30-35 minutes, the rolls for 15 minutes and the baguette for 12-15 minutes. The result is fantastic, easy, cheap and delicious. Just look at those holes. I love to turn my baguettes into little cucumber snacks.