in a gas oven
toss a quarter cup water
onto the bottom
2 loaves
1 c wheat chef, 1 c water, 1 t kosher salt, 2.5 c flour, pinch yeast
stir; chill, covered, 16 hours; fold 8x to form ball, rise, covered, room temperature, 5 hours; form 2 logs on parchment-covered stone, proof 1 hour, slash tops; bake with steam 450 F, 30 minutes
