Mix it once (no kneading needed!) and have rustic, European-style bread ready to bake all week long! This deliciously simple recipes takes just a matter of minutes to make, and can be turned into several loaves of bread, or fresh hot homemade dinner rolls anytime you desire, because it can be stored in the fridge for up to 14-days! Simply make one batch, then bake the dough into fresh loaves whenever you’re ready! Fresh bread all week long!
In a very large bowl, stir together warm water and yeast. Allow to rise and bubble for 2 minutes, then whisk in sea salt and begin adding flour 1 cup at a time, stirring with a wooden spoon to incorporate. Though you don’t need to knead this bread, you can use your hands to incorporate all the flour if it becomes to difficult to use a spoon. Transfer dough to a large container. Drizzle with olive oil and cover loosely with plastic wrap. Store in fridge overnight (or up to 1 week). When ready to bake: Sprinkle your work surface with flour. Remove any amount of dough you desire (you can make a full loaf or four small dinner rolls! You decide!) from the fridge, and form an upside down bowl shape, curling the edges of the bread under itself several times. Transfer dough to an oil-drizzled dutch oven or baking pan. Allow to sit for 40-60 minutes. Preheat oven to 450 degrees for 20 minutes. Just before baking, sprinkle the loaf with flour, then use a very sharp knife to slash four slashes on top of the loaf. Place loaf in heating oven, then quickly slide a broiler pan with 1 cup of water into the bottom rack of your oven. Quickly close the oven. The water will create steam, which bakes deep, beautiful pockets of texture into your final loaf. Bake for 30 minutes, or until deep golden brown. Serve and enjoy! Use the refrigerated dough within 14 days for best results. The longer the dough sits in the fridge, the better it gets!