Step 1

In the bowl of a stand mixer, combine water, yeast, and salt.  Allow to rest for 5 minutes. Yeast should bubble.

Step 2

Add all the flour, in two batches to the mixing bowl. Combine until well mixed, allowing mixer to continue to stir for 5 minutes to knead the dough.

Step 3

Cover the dough with plastic wrap and set in a warm place for 2 hours. The dough will rise.

Step 4

Punch down dough, remove enough dough for the day's baking.  Knead for a minute or two to smooth, and then shape into your desired loaf size. Place on baking sheet and cover with plastic wrap.  Allow dough to rise for 30 minutes.

Step 5

Store remaining dough, up to two weeks, in the fridge in a sealed container.

Step 6

Bake in 425 degree F oven, 25-30 minutes, depending on loaf size. Crust should be evenly brown and firm to the touch.  Allow to cool before cutting.