With floured hands, remove one large handful of stretchy wet dough from the container and place it on a floured breadboard or cutting board. With your hands, Roll the bread into a round shape, coating it with flour to keep it from sticking to the board and your hands.
Let the dough rest at room temp for 40 minutes until it rises and spreads a little bit. Place the bread on a piece of parchment paper.
Preheat the oven to 450 and place your pizza stone on the center rack.
Put a cookie sheet on the bottom shelf – water will be added to create steam in the oven.
Cut the loaf on top with 1/4 inch slashes using a serrated knife – this will allow the bread to expand as it bakes. Sprinkle coarse salt over the top of the bread.
Slide parchment paper with bread dough onto the pizza stone and add a cup of hot water to the sheet pan. Bake for 30-35 minutes or until the bread is golden brown.
Use an oven thermometer to make sure your oven temperature is accurate.
Remove parchment paper after 20 minutes to crisp up the bottom crust of the bread.
Remove the bread from the oven after 35 minutes and allow it to cool on a bread rack until it is at room temperature.
Slice with a nice bread knife and slather with delicious butter!