This recipe is from "Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking" by Jeff Hertzberg, Zoe Francois.
Step 1: Step 1- The recipe
1 1/2 Tablespoons of active dry or instant yeast (I use instant)
1 1/2 Tablespoons of kosher salt
6 1/2 cups of unbleached, all purpose flour (I use King Arthur Flour, it makes nice dough)
--You can use bread flour if you like, but I find all purpose works well and is more practical as it has more applications than just bread.
Step 2: Step 2-- Mix, do not knead
--Add warm water, yeast and salt. Mix well.
--Add flour, a couple of cups at a time and mix well with each addition.
--Cover container with plastic wrap or lid. If you use a container with a lid, do not seal the lid, just allow it to rest on the top so that it allows some of the gases to escape, but still holds in the warmth and moisture.
--Leave in a warm spot for 2 hours, until dough doubles in bulk.