3 1/2 cups bread flour (measure exactly with a knife)
2 tsp salt
1/4 tsp instant yeast (or 1/2 tsp active dry yeast)
1 1/4 cup water (under 110 degrees) (**sometimes I have to add more water to make a moist dough that doesn't require kneading. It just depends on the day)
Directions:
Combine the ingredients in a 1 gallon food-grade bucket or a large 1 gallon bowl with a lid, just until everything is mixed and smooth. It takes about 20-30 turns by hand to get it all combined. Cover with a lid and keep covered 10-12 hours at room temperature until you're ready to bake bread. Once it has raised overnight you have two options. Form into bread (or rolls, cinnamon rolls, whatever) OR it can be kept in the fridge up to 7 days and warmed to room temperature to use for bread or pizza etc. It takes about 45 minutes to an hour to get it up to room temperature (70 degrees).
Form into a loaf (see detailed tutorial here) and place on a lightly oiled baking stone or in an 8 inch loaf pan that has been greased. Allow to raise in a warm room until doubled, about 2 hours. Bake at 375 degrees 35-40 minutes (meat thermometer will register 165 degrees or more). Enjoy!
Source for recipe & image
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