Ingredients
3 cups warm water
2 packets yeast
2 tablespoons kosher salt
6 1/2 cups all-purpose flour (plus more for kneading/shaping dough)
Instructions
In the bowl of a stand mixer, combine water, yeast, and salt. Allow to rest for 5 minutes. Yeast should bubble.
Add all the flour, in two batches to the mixing bowl. Combine until well mixed, allowing the mixer to continue to stir for 5 minutes to knead the dough.
Cover the dough with plastic wrap and set it in a warm place for 2 hours. The dough will rise.
Punch down dough, remove enough dough for the day's baking. Knead for a minute or two to smooth, and then shape into your desired loaf size. Place on a baking sheet and cover with plastic wrap. Allow dough to rise for 30 minutes.
Store remaining dough, up to two weeks, in the fridge in a sealed container.
Bake in 425 degrees F, 200 Fan gas mark 7 oven, 25-30 minutes, depending on loaf size. The crust should be evenly brown and firm to the touch. Allow cooling before cutting.
Brill might try that!