Step 1

I recommend using a food scale for this recipe!

Step 2

In a large plastic bucket or large bowl combine the water (~3 cups*) and yeast. Stir until dissolved. In the winter in my climate (cold and dry), I sometimes add a couple extra tablespoons of water to be sure there are no dry bits and the flour is hydrated.

Step 3

Add the oil (scant 1/4 cup) and maple syrup and stir to incorporate.

Step 4

Add the flour (~6 1/2 cups*) and salt (~3 teaspoons) to the bucket. I use all purpose flour or bread flour. *scoop and sweep method: I use a 1/4 cup scoop to fill my 1 cup scoop and then level it with the flat side of a kitchen knife. Note: Weighing the ingredients is the most accurate.

Step 5

Using a dough scraper, your hands or a large spoon, mix together until all the flour is completely incorporated. I wet my hands several times to help get all the dry bits from the bottom of the bucket.

Step 6

The dough should be tacky/sticky but not sloppy or dry. Depending on what your climate is like and the flour you choose, you may need more or less water.

Step 7

Place lid on the bucket* or cover the bowl with a plastic bowl cover (creating a nice warm, draught-free environment for flour to hydrate, the yeast to grow and the dough to rise).*As the yeast is activated, it will produce gas so the bucket/container should not be airtight. I poke a small hole in the top of my dough bucket which works well or just place lid on top of bucket without sealing it.

Step 8

Leave the dough at room temperature for ~2 hours to rise.

Step 9

Place the bucket of dough in the fridge for up to two weeks. Pinch off a piece when you are ready to bake a whole loaf or just a bun or two.

Step 10

Pro Tip - remember to cover the hole in the lid with a little piece of tape after 2 days.