I haven’t had great results making bread until last year when Jennifer bought the book, “artisan breads in 5 minutes a day”. The bread is of the no knead variety and there a literally hundreds of permutations that can arise from a handful of base recipes. The best thing is that you can store a tub of dough (see above) in the fridge and have fresh baked bread any night of the week in the time it takes your oven to heat and the bread to bake. Before you scoff, even
Harold McGee is a believer. Using a recipe for olive oil dough, in the past week, we’ve had olive bread, focaccia, a batard, and pizza all from one batch of refrigerated dough. The simplest ratio would be 6:3:3:13 or 6 cups water, 3T salt, 3T yeast, 13 cups flour. That would make 8, one pound servings of breads. I usually make half as my 5 1/2 quart mixer won’t hold anymore. I just dump everything in, mix until combined, transfer to a bowl to rise for 2 hours, then dump into a container that fits in the fridge and dust the top with flour. As long as it’s relatively wet, it will work. It’s revolutionary.