This is the Master Recipe I use for many breads.
You can keep it in the fridge for as long as 2 weeks and take off what you need for whatever you wish to bake. The dough can be used immediately but will be much too soft to work with successfully.
Difficulty: EasyPrep Time: 3 hours Cook Time: none
1 1/2 tablespoons yeast
1 1/2 tablespoons salt
3 cups warm (like baby bottle) water
6+ cups bread flour, divided
Into your stand mixer or just a large bowl, dump in yeast, salt, warm water, and 1 cup of bread flour; allow to sit covered for an hour.
Start mixer, or use hands or wooden spoon, add 5+ cups flour mixing until dough comes away from sides of bowl.
Put dough into a large sweater size plastic container (trust me, the shoe size will be buried and your oven will be a mess!) into the cold oven, covered, no light, no hot water. Leave sit for 2 hours. Refrigerate.
I have to use the cold oven because my kitchen must remain cold but if your kitchen is toasty warm, counter top is fine to proof.
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