Ingredients:

• 3 cups lukewarm water (approx. 100 degrees F)
• 1 Tbsp active dry yeast
• 1 1/2 Tbsp coarse salt (I love using Maldon Sea Salt Flakes)
• 6 1/2 cups flour

Directions:

Pour water in large bowl.  Sprinkle with yeast and salt, and mix until dissolved.  Add flour all at once, and mix until completely incorporated.  That’s it!  Five minutes.  No kneading.

Place a clean kitchen towel over the bowl and let it sit for two hours.

After two hours, cover bowl with saran wrap (but not too tight as it needs a little vent for gases to escape), and throw it in the fridge.

Your dough is ready to use at anytime in the next 14 days.

When you are ready to bake a loaf, preheat oven to 450 degrees F.  Grab a hunk of dough with floured hands.  Do not punch it down, and do not knead or overwork it.  Gently shape as desired into a ball, loaf, rolls – whatever you like.  Place on a baking stone. (I bake absolutely EVERYthing on baking stones – cookies, bread, roasted vegetables, meatloaf, french fries – they are all I use in the oven – and the results are awesome!) You can let it rest for 30-40 minutes or bake right away – depending on the density you desire.  Dust top of dough with flour (and salt if desired).  Slash a few cuts in the dough with a serrated knife.

Place an empty metal broiler pan on bottom rack of oven and fill with warm water right before placing dough in oven.

Bake for 20-30 minutes until the crust is a rich brown color and firm to the touch.  Remove from oven and cool on wire rack.