Bread in 5-min a day

This bread recipe comes from the book "Artisan Bread in 5min a day". And they really do mean it - it takes very little work to get a delicious loaf. There is a tiny bit of specialized equipment, but I'll discuss what I've done as substitutions below the recipe

Basic Boule
3 cups lukewarm water
1.5 tbs yeast
1.5 tbs salt
6.5 c flour

1. Put the warm water, yeast, salt in a 5qt bowl or lidded Tupperware container (* see equipment discussion)
2. add the flour and mix with a spoon until combined. There should be no extra flour in the bottom of the bowl, but you do no need to knead. The dough will be super wet - resist the temptation to add more flour
3. Let the dough sit on the counter for about 2 hours - enough time for it to rise and then fall again.

STOP - you're done with prep work. You can now through the dough in the fridge in a Tupperware for up to 2 weeks. 2 weeks, really, it will just get a more sourdough flavor the longer you wait. If you can't wait, continue with the next steps right away, with the caution that the dough is especially sticky on day 1.

Baking day instructions:
1. Take a hunk of dough about the size of a cantaloupe (about 1/4 of the dough). coat your hands and a pizza peel/cookie sheet/piece of parchment (* see equipment discussion) with flour.
2. Form the dough into a ball by pulling the top down and over your hand and pushing the excess up in the middle until the top is smooth and rounded. (It's hard to describe but super easy to do)

3. let the dough rise on the floured surface for 40 min. It might not change shape much, this is ok.

4. After 20 min preheat the oven and your pizza stone(* see equipment if you don't have one) to 450.

5. After 40 min rise, put the dough on the pizza stone in the oven. This is where you will curse if you didn't use enough flour because the dough will want to stick to whatever you left it on.

6. dump 1 cup water on the broiler pan - yes it will steam instantly. The close the door and bake 30 min until crunchy brown.

Equipment:
1. Large Tupperware. I use a square one that's about 8" by 8" by 4". If you don't have a big one, let the dough rise first in a different bowl and transfer it to a smaller Tupperware after the rise.
2. pizza peel - the recipe says to put the dough on a pizza peel, one of those wood things that will let you slide it into the oven. I don't have one and have found the just putting it on parchment paper and then putting the dough and parchment in the oven works well. This way even if it sticks to the parchment it goes into the oven easily
3. pizza stone - Really worth owning if you like crusty things (they cost about $30-$50). However, it is not necessary. The principle is you need some very heavy cooking vessel that will hold heat. I used a ceramic casserole dish I got at DI for $2 for several years. Enamel coated cast iron or normal cast iron would also be good options. If you try to use just a normal cookie sheet it will not be as crunchy.