Hi Maggie, here is the recipe. There was also a link to a video somewhere... From Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking by Jeff Hertzberg and Zoe Francois (Thomas Dunne Books, 2007). Copyright 2007 by Jeff Hertzberg and Zoe Francois. Serves 4 Note: This recipe must be prepared in advance. 1-1/2 tablespoons granulated yeast (about 1-1/2 packets) 1-1/2 tablespoons kosher salt 6-1/2 cups unbleached flour, plus extra for dusting dough Cornmeal In a large plastic resealable container, mix yeast and salt into 3 cups lukewarm (about 100 degrees) water. Using a large spoon, stir in flour, mixing until mixture is uniformly moist with no dry patches. Do not knead. Dough will be wet and loose enough to conform to shape of plastic container. Cover, but not with an airtight lid. Let dough rise at room temperature, until dough begins to flatten on top or collapse, at least 2 hours and up to 5 hours. (At this point, dough can be refrigerated up to 2 weeks; refrigerated dough is easier to work with than room-temperature dough, so the authors recommend that first-time bakers refrigerate dough overnight or at least 3 hours.) When ready to bake, sprinkle cornmeal on a pizza peel. Place a broiler pan on bottom rack of oven. Place baking stone on middle rack and repeat oven to 450 degrees, preheating baking stone for at least 20 minutes. Sprinkle a little flour on dough and on your hands. Pull dough up and, using a serrated knife, cut off a grapefruit-size piece (about 1 pound). Working for 30 to 60 seconds (and adding flour as needed to prevent dough from sticking to hands; most dusting flour will fall off, it's not intended to be incorporated into dough), turn dough in hands, gently stretching surface of dough, rotating ball a quarter-turn as you go, creating a rounded top and a bunched bottom. Place shaped dough on prepared pizza peel and let rest, uncovered, for 40 minutes. Repeat with remaining dough or refrigerate it in lidded container. (Even one day's storage improves flavor and texture of bread. Dough can also be frozen in 1-pound portions in airtight containers and defrosted overnight in refrigerator prior to baking day.) Dust dough with flour. Using a serrated knife, slash top of dough in three parallel, ¼-inch deep cuts (or in a tic-tac-toe pattern). Slide dough onto preheated baking stone. Pour 1 cup hot tap water into broiler pan and quickly close oven door to trap steam. Bake until crust is well-browned and firm to the touch, about 30 minutes. Remove from oven to a wire rack and cool completely.

Had to chime in~ I have been extremely busy with family ..All in a great way~ Before that w/ work.. And I am a fervent GB as you know and CF ..but follow many many of your posts since I got to know some of you:) So in a way I am a habitual ..known LURKER...Hope that's ok.. I did buy this book..and have made a few things.. I wish my breads would rise higher..but I am totally enamoured w/ this book ..the recipes..and method. TOTALLY. Michelle..that serving plate is un bijou! This morning I made a fougasse.. a boule and 2 ryes.. one for my DD returning from Palm Tree haven.. If anyone has a fear of baking bread..go for it~

I forgot to say that I let the dough do its final rise on parchment and lift it by the corners and put it into the preheated cast iron pot. I also use a smaller cast iron piece - either my 2 1/2 quart oval or my 4 quart oval. I've also successfully baked it in a covered clay Rommertopf baker. Individual loave/rolls baked on a stone. In a clay baker. Cinnamon Rolls Grilled Pizza Basic White Except for the loaf with some whole wheat flour, all were made with the basic recipe. Now if you have a way to keep popovers from turning out like hockey pucks at this altitude, please tell me - I'm totally unsuccessful with them. Lee

Thank you both! The bread turned out great with just self-rising flour - no soda. Instead of the 1 TB cinnamon, I used 1 t. cinnamon, 1/2 t. English Mixed Spice, and 1/2 t. ground ginger. Recipe was a combination of one from Smitten Kitchen and another blogger who used less sugar and oil. I think I will try this with other fruits and spice. I like the ease of baking quick breads with self-rising flour. Teresa