3 Cups warm water
1 1/2 T Kosher salt
1 1/2 T Active dry yeast
6 1/2 C Unbleached all-purpose flour
Directions:
Find a large, seal-able plastic container. Pour water, salt, and yeast in container and allow yeast to proof. Pour in flour. Mix all ingredients together.
Gently set the lid on top of the container without actually sealing it. Allow dough to rise for about two hours until it has doubled in size.
Refrigerate dough at least 18 hours (can be refrigerated up to 3 weeks). When ready to make bread, grease hands with oil and remove the amount of dough needed. Cover with flour and form into desired shape. Place on greased cookie sheet, in baking dish, etc. Allow to rest for 20-30 minutes. Cut at least one slit in the top to allow for cracking while baking.
Bake at 400 degrees (with a water bath) for approximately 30 minutes. Time will vary depending on shape of loaf. Bread is done when it reaches an internal temperature of 200 degrees.
Place on cooling rack and spread oil or butter on the crust to keep it soft.
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