Servings: 2 Loaves, 2 lb each

3 cups water, lukewarm (below 100F) 3 cups water, lukewarm (below 100F)
1 Tbs granulated yeast (Red Star, preferred. Can be adjusted to taste) 1 Tbs granulated yeast (Red Star, preferred. Can be adjusted to taste)
1 to 1½ Tbs Kosher Salt (Morton coarse grind), to taste (I like 1½ for the boule) 1 to 1½ Tbs Kosher Salt (Morton coarse grind), to taste (I like 1½ for the boule)
6 ½ cups AP flour (Gold Medal, unbleached, preferred) SCOOP & SWEEP METHOD (2 pounds) 6 ½ cups AP flour (Gold Medal, unbleached, preferred) SCOOP & SWEEP METHOD (2 pounds)
* If using bread flour, increase water by 1/3 cup note: If using bread flour, increase water by ⅓ cup

Pour the warm water into the dough bucket (6qt)/bowl. Add the yeast and salt (don't worry about getting it all to dissolve).
Measure the flour using the scoop and sweep method into a bowl. Add all of the flour at once and mix with a wooden spoon or Danish-style dough whisk. Kneading is unnecessary. Make sure there are no lumps of flour and that it is uniformly moist without dry patches. This step is done in a matter of minutes and the dough will be wet and loose enough to conform to the shape of its container.
Cover loosely with plastic wrap or vented plastic lid (I drilled ⅛" hole in lid) and let rise on counter about 2 hours, depending on room temp and initial water temp and then refigerate it at least 3 hours and use over the next 14 days. If your lid isn't vented, allow gases to escape by leaving lid open a crack for the first couple of days and then close it. If you forget about your rising dough on the counter, don't worry, as longer rising times at room temperature, even overnight, will not harm the result (except for doughs that have egg!). Of course, you can use the dough at any time after the initial 2-hour counter rise, but the dough is more difficult to work with when shaping the loaf.
Once the dough has been refrigerated, the dough will seem to have shrunk back upon itself and will never rise again in the bucket. Do not punch down this dough.
To bake: Cut a 6" x 24" strip of parchment and flour it to use as a "hoist" for the bread.
Dust the surface of the dough in the bucket with flour. Pull up and cut off the proper size dough (1 pound is size of grapefruit and rise time is 40 to 60 minutes)  with scissors (I like 2 lb for the dutch oven method. If making 2 pound loaf must rise 90 min to 2 hours covered loosely with plastic wrap or overturned bowl). Add more flour so that it won't stick to your hands. Gently "cloak" the dough by stretching the surface around the bottom on all four sides, rotating the ball a quarter-turn as you go. Most of the dusting flour should fall off. Don't incorporate it. The bottom of the loaf may appear to be a collection of bunched ends, but will flatten out during resting. The correctly shaped load will be smooth and cohesive. The entire "cloaking" process should take no more than 40 to 40 seconds.
Let the cold dough rest about 40 min to 1 ½ hours on the parchment strip depending on size. Cover it with a roomy, overturned bowl or plastic wrap, dusted with flour. Warmer or smaller dough can rest shorter times, like 40 to 60 minutes.
Baking: Put a cast-iron 6qt dutch oven with lid into the cold oven and preheat to 450F, which will take about 20 to 30 minutes.
Dust the risen loaf with flour and quickly make ½" slashes with a serrated knife, held perpendicular to the bread. Leave the flour in place for baking, and dust off before eating.
Using the parchment paper, hoist the loaf into the hot dutch oven, replace the lid and bake for 30 minutes. Remove lid and bake another 10 to 15 minutes. Loaf temp should be 205 to 210F. Enriched dough 180 to 185F.
Remove loaf from oven and cool on rack. A perfectly baked loaf will audeibly crackle or "sing". Allow to cool before slicing. Don't cut until cool or bread will be gummy.
CROCKPOT: Turn on high.  Lower formed 1 pound loaf on parchment into crockpot. Cook for an hour but check after 45 minutes. Top will look unbaked. Put under broiler to brown.
ROLLS: form into 12 rolls 2 to 3 oz each Let rise about 20 min. Bake at 375 30 minutes on parchment 9n gravy duty sheet pan. To freeze rolls parbake 3 to 4 minutes less. Cool . Freeze in ziploc. Remove to thaw. Heat at 325 for 5 to 10.

"6-2-2-13" rule: Make enough for 4 loaves at once. 6 cups water, 2 T salt, 2 T yeast, 13 cups flour. Store in 10-12 quart lidded, vented, container. That's it.  "6-2-2 to 13" rule: Make enough for 4 loaves at once. 6 cups water, 2 T salt, 2 T yeast, 13 cups flour. Store in 10 to 12 quart lidded, vented, container. That's it.
Can also bake loaf on pizza stone at 450F. Use a pizza peel dusted with cornmeal and slide formed loaf onto stone. Have a broiler pan on lower oven rack and quickly pour 1 c hot water into pan or 1/2 cup ice just before shutting oven door to bake. This creates steam for a nice crust! Baske 30 min for small,  45-50 min large  Can also bake loaf on pizza stone at 450F. Use a pizza peel dusted with cornmeal and slide formed loaf onto stone. Have a broiler pan on lower oven rack and quickly pour 1 c hot water into pan or ½ cup ice just before shutting oven door to bake. This creates steam for a nice crust! Baske 30 min for small,  45 to 50 min large