I never dreamed you could store raised bread dough for up to two weeks...but you can and it honestly gets yummier as the days go by.
The dough is simple to make. All you need is:
3 cups lukewarm water
1 1/2 tablespoons yeast
1 1/4 tablespoons salt
6 1/2 cups all purpose flour
Now, all you do is mix the water, yeast, and salt together.
Add the flour and mix until everything is uniformly moist. There is no need to knead the dough. You can mix it with a wooden spoon, a mixer with the dough hook attachment, or I use my hand.
The dough will be a bit wet...that's how it should be.
Finally, cover with a lid (NOT AIRTIGHT...I use my largest Tupperware bowl) and let raise for 2 hours. You can let it raise for up to 5 hours if need be.
Preheat your over to 450 degrees and then bake your loaf for 25 minutes or until loaf is brown and firm.
I usually double this recipe and bake two loaves at a time.
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