Italian Bread

FRESH YEAST  2 ounces
WATER - cold water  3#
 SALT  1.5 ounces

MIXING: Straight Dough Mixing Method

1) In a KitchenAid mixing bowl, place the yeast and water and stir with your hand to dissolve. Top with flour and salt.
2) Using a dough hook, mix on 1st speed for 3 minutes, then 2nd speed for 7 minutes.
3) Place the dough in an oiled bowl and cover with plastic wrap.  Allow to rise for 1 hour or until doubled in size.
4) Lightly punch-down the dough and scale into desired loaf weights of 1,2 or 3 lbs.  Round each piece into smooth ball and
place onto a lightly floured table, cover with plastic wrap and allow to rest 30 minutes.
5) Mold into a loaf shape and allow to rise covered in a proofing basket or mold
until doubled in size about 45-60 minutes.
6) Preheat oven with a baking stone to 425°F.  Sprinkle pizza peel with cornmeal, then place dough on the peel.  Score with a knife, then slide loaves onto the hot baking stone. Mist oven several times with water to generate steam. Do this for the first 3 minutes of baking. After 10 minutes, hold the oven door ajar for 10 seconds to release this steam.  Close door and continue baking.  Bake an additional 15 minutes for a total of 25 minute or until golden brown.
7) Place bread on metal racks to cool.  Allow to cool to room temperature.