Details

• Prep-time: 5 minutes
• Total-time: 12-15 hours
• Servings: 4lbs of dough

Ingredients

• 3 cups filtered water (warm, not hot!)
• 1 tablespoon kosher salt
• 1/2 teaspoon instant yeast
• 6 1/2 cups bread flour

Instructions

1. Combine water, yeast and salt in a large mixing bowl (we're lazy and use our stand mixer)
2. Add in the flour all at once and stir until you see no more flour, there's no need to knead
3. Transfer dough into a rising container and cover tightly but not air-tightly
4. Let dough rise at room temperature for 12-15 hours and then place in fridge (still covered, but not airtight)

Notes

• While you can combine dough and rise in the same container, we like to mix in a bowl (curved sides!) and store in a plastic container (square, straight sides).
• Whatever rising container you use should not be airtight because the yeast release gas and you really don't want a time bomb on your counter. Simply setting (but not snapping) the tupperware type lid on our container works great, but we've also just used plastic wrap with a knife slit through the top.
• Remember that the dough's going to more than double in size, so get a big container. Or just cut the recipe in half, the math's pretty simple.
• If you are on a time crunch and don't mind sacrificing a little flavor, bump the yeast up to four teaspoons. That will rise the dough in about two hours, but you'll probably still want to refrigerate the dough before handling. Saying this dough is sticky at room temperature is an understatement.