Seems like there are recipes for this all over the place these days. Here's my version, which originated from MEN's recent article.
7 ¾ cups all-purpose flour
1 ½ tablespoons yeast
1 tablespoon salt (or to taste)
4 cups lukewarm water (approx. 100 degrees)
Combine the dry ingredients. Mix with water until everything is uniformly moist. The dough should be wet and loose enough to conform to the shape of its container. Let rise for at least 2 hours, so that it begins to collapse. Refrigerate overnight (or at least 3 hours). DO NOT PUNCH THE DOUGH. As much as you may want to punch it, you need the gas that punching it will release. Resist the temptation!
On baking day, dust the dough with just enough flour that you can grab a grapefruit-sized ball (or really, whatever size you want). Plop said dough on a floured mat (I use my cutting board) and let it rest for about 90 minutes.
30 minutes before you want to bake your loaf, turn your oven to 450’. Make sure your cookie sheet (or pizza stone) is in the oven during the preheat – you want it nice and toasty warm. When your 30 minutes is up, slide your loaf from mat to cookie sheet. I have yet to figure out how to do this gracefully, my loaf usually rolls off the mat, reshaping itself as it goes. Place an oven-safe container with water in the oven – this moisture will help your crust to crust itself. Don’t you love my technical terms and explanations?
Bake for 30 minutes (adjust the time for smaller or bigger loaves).
This dough can stay in the fridge for 2 weeks, and you can bake it, one grapefruit-sized handful at a time. As the dough sits in the fridge, it will become sourdough. Yummy!