Makes 3-4 loaves
Ingredients
24 oz (3 cups) lukewarm water
32 oz (2 lb) unbleached all-purpose flour
1 Tbsp salt
1½ Tbsp instant yeast
Directions
Combine all of the ingredients in a large mixing bowl then stir to make a very sticky, rough dough.
Cover the bowl and rise at room temperature for 2 hours. Then refrigerate it for at least 2 hours, or for up to about 7 days. The longer you keep it in the refrigerator, the tangier it’ll get; if you chill it for 7 days, it will taste like sourdough.
Pull off about ¼ to 1/3 of the dough. Cover remaining dough and refrigerate until needed.
Round dough into a ball or loaf shape and transfer to a parchment-lined baking sheet. Sift a light coating of flour over the top.
Allow dough to rest for about an hour.
Preheat oven to 450° while the dough rests. Place a shallow metal pan on the lowest oven rack.
With a sharp knife, but a cross into the loaf about ½-inch deep. Transfer bread to a preheated oven and pour 1 cup hot water into the shallow pan on the rack beneath, quickly close oven door.
Bake the bread for 25 to 35 minutes or until it’s a deep, golden brown.
Remove bread from the oven, transfer to a wire rack, and allow to cool completely.
Store leftover bread in a plastic bag at room temperature.