3 cups lukewarm water
1 1/2 T granulated yeast (1 1/2 packets)
1 1/2 T salt
6 1/2 c flour
Water should be around 100 degrees. Add yeast and salt to water, preferably in a resealable, lidded, not airtight 5 quart container.
Add the flour. Measure loosely, no packing, level with off with a knife. Mix gently, do not knead.
(At our ridiculous altitude, we only used 6 cups flour. The writeup specifies that this should be a wetter dough than you would generally aim for.)
Cover loosely, let rise 2-5 hours. Refrigerate 3 hours before using.
1 lbish per loaf. Or pizza crust. Or…
Preheat oven to 450. Let the dough rest 40 minutes before baking. When you put the loaf into the oven, put a container with about a cup of water in there somewhere, too.
Bake 30 minutes.
Remember that while testing the bread immediately after it comes out is tempting, you should really let it cool before slicing it.
The rest of the dough can be kept in the refrigerator for up to 2 weeks, just cut off chunks as needed. The recipe also states it can be frozen, but we haven’t tested that yet. I will add the other variations as we test them.
