Ingredients:
1 tablespoon active dry yeast
3 cups lukewarm water
1-1/2 teaspoon salt
6 -1/2 cups of all purpose unbleached flour
In a large bowl, mix water and yeast with a whisk until yeast has dissolved. Stir in flour and salt. Combine so all flour has been moistened. Dough should be shaggy and sticky.
Coat dough ball with oil, olive or avocado. Cover bowl with plastic wrap and place in a warm area to rise About two hours.
There is enough dough for 2 loaves. If you only want to bake one, coat half the dough in oil and wrap well in plastic wrap and then place in a plastic container or zip seal bag. If you will be baking the second loaf the next day, place in fridge and let warm to room temperature before baking.
If you will not be using the dough within 24 hours, prep the dough as if you were going to refrigerate but place in the freezer instead. To use; thaw in the fridge then once thawed, bring to room temperature before backing.
Baking method: shape half the dough into a ball, place on parchment paper. Wet hands if dough is sticky. Once dough has been shaped, let rest for about 20 minutes.Slash top of dough with a sharp knife. Place Dutch oven in oven and heat to 450F. Carefully place dough into pot and cover and bake for 30 minutes. Remove cove and bake an additional 15 minutes or until golden brown. Remove bread from pot and cool on a rack.
Bread keeps for about 3-5 days wrapped in plastic.
