Bowl of Bread Dough
 adapted from: Artisan Breads in Five MInutes a Day
This is the Master Recipe that is the basis for just about all their breads.  It makes four 1 pound loaves, or a ton of pizzas.  

3 cups lukewarm water
1 1/2 tablespoons granulated yeast (2 packets)
1 1/2 tablespoons kosher salt
6 1/2 cups unbleached all purpose flour

Its pretty simple, if you have a mixer its even easier.  Basically pour everything into a bowl, use your dough hook to mix it until it looks evenly distributed.  Pop the dough into a large container with a lid and let it rise for about 2 hours.  Stick it in the fridge for 3 hours, preferably over night.  Sprinkle the top with some flour, and cut off a chunk to make bread with.

For Baguettes:  I find that using the envelope fold and letting it rest for about 30 minutes, slashing, and then spritzing with water makers for a great baguette with an awesome outside crust.

For pizzas:  Cut off chunk of dough.  Make into a patty.  Let it rest.  stretch it out as thin as possible.  Baking stone on the bottom and heat as high as your oven will take it.  Makes for the best pizza dough..baking stone must be on the bottom!  
2nd day in the fridge is better than the first.

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