Forming your artisan bread loaf is quick and easy.

Do not knead the dough. Just dust your hands and the top of the dough in the bucket with flour. It is sticky dough, and this will help it not stick to you. Just reach in and grab enough for a loaf, and use a serrated knife to cut off a portion. Remember that your basic recipe is designed to make four, one pound loaves. You can weigh the dough if you wish, but you want to grab a chunk of dough about the size of a large grapefruit - this will make a nice loaf that should serve four people.

Form the dough in your hands by tucking the edges around and under the dough ball. You are looking to make a smooth and glossy looking ball of dough. You do not need to knead the dough, but you can work it quite a bit to obtain a nice, smooth rounded loaf. It may take a little practice, but even a badly formed loaf is delicious. As you work the dough ball you may wish to keep a cowl of flour handy to prevent it from sticking to your hands.

When you are happy with your artisan bread loaf, set the dough on a flat pan liberally dusted with corn meal. This keeps it from sticking to the pan or board. Don't use flour because it will burn. Let the dough rest for about 40 - 60 minutes so it gets to near room temperature. If you have one, place the dough on a pizza spatula or peel - you want to have a surface that will allow you to slide the dough onto the hot pizza stone with minimal sticking. We've had cases where it stuck, and it will deform the loaf - but it is still good to eat! It is almost ready to put in the oven.

Other shapes are possible - but again this is the basic recipe - the book has many variations.

At this point it is ready for the oven.