I ran across this recipe today on the Gold Medal All-Purpose Flour
bag. It pleased me to note that the recipe uses cups and well as
pounds. The recipe sounds straight forward and should cover all the
questions a baker may have.

No-Knead Artisan Free-Form Loaf
10/17/2016
3 cups lukewarm water, about 100F (1 ½ pounds)
6 ½ cups Gold Medal Unbleached all purpose flour (2 pounds), measured
by the "scoop-and-sweep" method
1 package regular or quick active dry yeast (2 ¼ teaspoons) 1 ½
tablespoons kosher or other coarse salt (can decrease to 1 tablespoon
to taste)
Cornmeal or parchment paper for the pizza peel
1. Mixing and storing the dough: In a 5-quart container or
bowl, mix yeast, water and salt. Add all the flour, then use a wood
spoon, stand mixer, or high-capacity food processor to mix until
uniformly moist. This will produce a loose dough.
2. Cover with a lid (not airtight). Allow to rise at room
temperature for about 2 hours.
3. The dough can be shaped and baked the day it's mixed, or
refrigerated in a lidded container (not airtight) or loosely covered
bowl for up to 14 days. The dough will be easier to work with after
at least 3 hours refrigeration.
4. On baking day, prepare a pizza peel with cornmeal or parchment
paper to prevent sticking when you slid the loaf into the oven.
Sprinkle the surface of the dough with flour. Cut off a 1-pound
(grapefruit-size) piece of dough. Cover the remaining dough and
refrigerate for baking loaves within 14 days.
5. Sprinkling with more flour to prevent sticking, shape a smooth
ball with your hands by gently stretching the surface of the dough
around to the bottom on all four sides, rotating a quarter-turn as you
go. The bottom of the loaf may appear to be a collection of bunched
ends, but it will flatten out during resting and baking. Shaping
should take no more than 20 to 40 seconds.
6. Place the dough on the prepared pizza peel and allow to rest
for about 60 minutes. It does not need to be covered. The bread may
not rise much during this time.
7. 30 minutes before baking, preheat a pizza stone near the
center of the oven to 450F, with a metal broiler pan on a rack below
the stone.
8. When the dough has rested for 60 minutes, dust the top
liberally with flour, then use a serrated knife to slash a 1/4
-inch-deep cross.
9. Slide the loaf off the peel and onto the baking stone. Cover
oven windows with a towel, pour 1 cup of hot water into the broiler
tray, and close the oven door.
10. Bake for about 30 minutes, or until the crust is richly brown
and firm to the touch. Allow the bread to cool completely.
11. Makes enough dough for four loaves, slightly less than 1 pound
each.
12. High Altitude (3500 to 6500 feet): no change.

Janet US