Becca and I have amassed a store of canned beans to make a doomsday prepper proud. Nice to have a can of organic black lentils on hand when you need them!
Combine flour, salt, lentils, and garlic in a large bowl.
Place the dough in a well-floured proofing basket, cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
About 30 minutes before baking, place the baking stone in the oven and preheat to 450 degrees. Place a shallow pan or cookie sheet on the shelf below the baking stone.
When ready to bake, sprinkle the baking stone with corn meal or semolina flour. Gently turn the dough onto the baking stone and score the top of the loaf with a sharp knife.
Make a cover out of tin foil and place over the dough. Right before you close the oven, toss a cup of ice cubes in the pan on the bottom shelf. Bake for 30 minutes.
Remove the foil cover. Bake for 15 minutes more or until the crust is golden brown. The internal temperature of the loaf should be about 190 degrees. Immediately remove bread from the baking stone and cool on a rack.