680 g (3 cups) water
1 tablespoon yeast
2-3 teaspoons kosher salt
910 g (6.5 cups) flour
Mix and incubate at room temperature for 2 hours.
[optional] rest in fridge for up to two weeks
Shape into loaves and proof at room temperature for ~90 minutes
Bake at 450F for ~30 minutes or until internal temperature of the loaf is 203F