19th century sandwich bread 1 1/2 tbsp yeast 1 1/2 tbsp sea salt 3 cups warm water, about 100 degrees F 5 tbsp unsalted butter, melted and cooled 1/2 cup farmer's market honey 6 3/4 cups local flour, any mix of whole wheat and unbleached white In a large, lidded container (tupperware, glass, or pottery), combine water, yeast, and salt; mix well to eliminate lumps Stir in honey and melted butter Using a wooden spoon, mix in flour until fully incorporated Moisten a towel and cover; set aside and let rise for 3-4 hours; remove towel Place lid on container and refrigerate dough until ready to bake bread, up to two weeks Prepare tools: a floured surface, a well-floured piece of parchment paper (I use bread bags, cut into squares), a pizza stone, a broiling pan, a pile of flour for your hands Using floured hands, grab a large handful of dough, somewhere between a grapefruit and a canteloupe Gently shape into roughly round, smooth loaf and set on floury paper Let set at room temperature for 30-60 minutes Set broiling pan on bottom rack of oven, and pizza stone on rack above it; preheat oven to 450 degrees F Put parchment directly on pizza stone and pour hot tap water (1-2 cups) into broiling pan; close oven Bake 20-30 minutes, until bread is hard when you tap on top crust Remove from oven and eat as soon as possible