1½ cups water, 100° F
2¼ teaspoons (1 envelope) of active dry yeast
1½ teaspoons salt
2 tablespoons fresh chopped herbs
4 cups unbleached all-purpose flour
Place your bread stone into the oven on the middle rack and preheat to 375º F.
In a large bowl, combine all of the ingredients, mixing and kneading to make a smooth, very soft dough.
Place the dough in a greased bowl, cover, and let rise at room temperature until doubled (about 2 hours).
After the first rise, deflate the dough and form into a large round or a long loaf. Place on a parchment-lined baking sheet, or on a piece of parchment, if you’re going to bake on a pizza stone.
Cover the loaf with greased plastic wrap, and let it rise for 60 minutes, until noticeably big and puffy.
When the bread is almost doubled, uncover it and slash the top a few times. Bake for 30 to 35 minutes, until the center measures 190°F when measured with a digital thermometer.
Remove from the oven and cool for 30 minutes before slicing.
Store wrapped at room temperature for 4 days, or freeze for longer storage.