This recipe was brought to my attention by a fellow bread lover friend. It makes a lot of dough, but the good thing is you can keep it in the refrigerator for up to 2 weeks. All you have to do is pull some out, form it into whatever shape you like (baguettes, rolls, pizza dough etc) and let it sit on your counter for 2 hours (at least) before baking. While you are waiting you can crank up that stove to 450 degrees. I use a baking stone.
These rolls took 27 minutes @ 450.
3 cups lukewarm water
1-tablespoon instant yeast
6-1/2 cups all purpose flour (2lbs)
Mix all ingredients and let rise for 2 hours. After that, just place the container in the fridge for future use.
Recipe cut in half
1 1/2 cups water
1 1/2 teaspoons yeast
1 1/2 teaspoons salt
3 1/4 cups flour