2 cups cool water (about 78 F)
One .6-ounce/17g cube compressed (fresh) yeast
2 1/2 teaspoons salt
Toss 1/2 cup water into skillet and immediately close oven door. Roll the boule onto the floured peel and transfer to the oven. Bake 25 minutes or until brown and an internal temperature of 200 F. Cool at least 20 minutes before cutting.