CRUSTY BOULETTES

Ingredients:
Unbleached all purpose flour - 3 1/2 cups
Sea salt - 2 tsp
Active dry yeast - 1 tbsp
Warm water - 1 1/2 cups
Sugar - 1 tsp

Method:

• Combine the yeast, water and sugar in the bowl of an electric mixer fitted with a dough hook, and stir until blended.
• Cover the bowl with plastic wrap and let stand in a warm place for 15 minutes, until the mixture is foamy.
• Combine the flour and salt in a mixing bowl, and gradually add to the yeast mixture while mixing on low speed. Mix for 2-3 minutes until thoroughly incorporated. Increase the speed to medium and mix together for 10 - 12 minutes, or until the dough is smooth and elastic.
• Transfer the dough to a well - oiled bowl and cover with plastic wrap or a damp towel. Let the dough rise in a warm place for about one hour, or until double in size.
• Punch the dough down and turn out onto a lightly floured work surface. Knead the dough by hand for one minute. Divide the dough into 2 equal pieces and form each piece into a long rope.
• Cut each rope into 2 equal pieces,and then divide each of these pieces into 3,making a total of 12 equal sized pieces of dough. Shape each piece into a ball by rolling between your palm and the work surface.
• Place the rolls on a large baking sheet and cover with a damp towel. Let rise in a warm place for 45 minutes to one hour, or until double in size.
• About 30 minutes before the dough is ready to bake, place a baking stone in the oven and preheat to 425 F.
• Remove the towel from the dough.Using a single edged razor,slash the top of each roll in a cross pattern with quick and sure strokes. 
• Place the baking sheet on top of the baking stone in the oven, and spray the oven walls and floor generously with cold water.
• Immediately close the oven door and bake for 15 minutes, or until the crust is golden brown and crisp.
• Remove the rolls from the oven and transfer to a wire rack to cool.