This recipe makes enough for four 1-pound loaves and can be stored in the refrigerator for up to 2 weeks, so you can have fresh bread any time you want. Bake it unadorned as a Crusty Boule, or roll ingredients into the refrigerated dough to create sweet and savory loaves such as Nutella Ring, Olive-Rosemary Buns or Cinnamon-Raisin Bread.
3 1/2 cups lukewarm water
4 teaspoons active dry yeast
4 teaspoons coarse salt
7 1/4 cups (2 lb. 4 oz.; 1027.67 grams) unbleached all-purpose flour (measure using scoop and sweep method)
1. Combine water, yeast and salt in large bowl. With spoon (or mixer with paddle attachment), stir in flour (dough will be wet).
2. Place dough in 5-quart lidded container; cover with lid (do not snap airtight). Let rise at room temperature 2 hours. Refrigerate overnight or up to 14 days.
Dough for 4 (1-lb.) loaves