Preheat oven to 450 degrees with a baking stone.
1 1/2 tsp. active dry yeast
18 oz. bread flour
2 tsp. fine-grain salt
12 1/2 oz. water
Add yeast to water in small bowl. Set aside until foamy. In a bowl of a stand mixer fitted with a dough hook add the flour and salt. Pour in the proofed yeast and water and blend until dough begins to form. Scrape the dough out onto a lightly floured surface and knead until smooth. Place in a oiled bowl and cover until dough has doubled in volume. Gently place dough onto a lightly floured surface being careful not to lose too much volume. Allow dough to spread over the floured surface. Divide the dough into 2 rectangles and divide each rectangles into 3 pieces each. With a bench knife make slashes in the dough , pulling the slashes gently apart. Refer to picture . Place the slashed dough on a floured bread peel or sprinkled with corn meal and slide onto hot baking stone. Bake for about 12 minutes or until slightly brown