Dave's Recipes

• 3 quarts (1.5 kg) all-purpose flour
• 1 tsp quick-rise instant dry yeast
• 1 Tbsp, 1 tsp (24 g) salt
• 6 cups (1.42 kg) water, warm

• 3 quarts (1.5 kg) all-purpose flour
• 1 tsp quick-rise instant dry yeast
• 1 Tbsp, 1 tsp (24 g) salt
• 6 cups (1.42 kg) water , warm

The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.

The dough will now be wet, sticky and bubbly. Dump the dough on to a floured surface. Flour hands. Fold ends of dough over top few times with your hands until you have a smooth bottom and a top with seams. The seam side is the side that should be facing up while baking. Place a large sheet of parchment paper on counter. Plop your dough onto parchment paper seam side up, then lift parchment paper up with dough and place into a large bowl. Cover bowl with a towel. If you do not have parchment paper, plop dough seam side down onto a floured towel and cover with another towel.

The dough will now be wet, sticky and bubbly. Dump the dough on to a floured surface. Flour hands. Fold ends of dough over top few times with your hands until you have a smooth bottom and a top with seams. The seam side is the side that should be facing up while baking. Place a large sheet of parchment paper on counter. Plop your dough onto parchment paper seam side up, then lift parchment paper up with dough and place into a large bowl. Cover bowl with a towel. If you do not have parchment paper, plop dough seam side down onto a floured towel and cover with another towel.

Let it rest for 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F.

Let it rest for 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F.