Found this in the Mother Earth News .....

Five Minutes a Day for Fresh-Baked Bread

THE SECRET: Keep Dough Refrigerated. It is easy to have fresh bread
whenever you want it with only five minutes a day of active effort. Just
mix the dough and let it sit for two hours. No kneading needed! Then
shape and bake a loaf, and refrigerate the rest to use over the next
couple weeks. Yes, weeks! The Master Recipe (below) makes enough dough
for many loaves. When you want fresh-baked crusty bread, take some
dough, shape it into a loaf, let it rise for about 20 minutes, then
bake. Your house will smell like a bakery, and your family and friends
will love you for it.

Read the full deal @ https://tinyurl.com/BRED-MOTHER

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Master Boule Bread
Categories: Five, Breads
Yield: 4 loaves

3 c Lukewarm water
1 1/2 tb Granulated yeast
1 1/2 tb Coarse kosher or sea salt
6 1/2 c Unsifted, unbleached, A-P
- white flour
Cornmeal for pizza peel

MIXING AND STORING THE DOUGH: Heat the water to just a
little warmer than body temperature (about 100ºF/38ºC).

Add yeast and salt to the water in a 5-quart bowl or,
preferably, in a resealable, lidded container (not
airtight - use container with gasket or lift a corner).
Don’t worry about getting it all to dissolve.

Mix in the flour by gently scooping it up, then leveling
the top of the measuring cup with a knife; don’t pat
down. Mix with a wooden spoon, a high-capacity food
processor with dough attachment, or a heavy-duty stand
mixer with dough hook, until uniformly moist. If
hand-mixing becomes too difficult, use very wet hands to
press it together. Don’t knead! This step is done in a
matter of minutes, and yields a wet dough loose enough
to conform to the container.

Cover loosely. Do not use screw-topped jars, which could
explode from trapped gases. Allow the mixture to rise at
room temperature until it begins to collapse (or at
least flatten on top), approximately two hours,
depending on temperature. Longer rising times, up to
about five hours, will not harm the result. You can use
a portion of the dough any time after this period.
Refrigerated wet dough is less sticky and easier to work
with than room-temperature dough. We recommend
refrigerating the dough at least three hours before
shaping a loaf. And relax! You don’t need to monitor
doubling or tripling of volume as in traditional
recipes.

BAKING BREAD ON BAKING DAY Prepare a pizza peel by
sprinkling it liberally with cornmeal to prevent the
loaf from sticking to it when you slide it into the
oven.

Sprinkle the surface of the dough with flour, then cut
off a 1-pound (grapefruit-sized) piece with a serrated
knife. Hold the mass of dough in your hands and add a
little more flour as needed so it won’t stick to your
hands. Gently stretch the surface of the dough around to
the bottom on four "sides," rotating the ball a
quarter-turn as you go, until the bottom is a collection
of four bunched ends. Most of the dusting flour will
fall off; it doesn’t need to be incorporated. The bottom
of the loaf will flatten out during resting and baking.

Place the ball on the pizza peel. Let it rest uncovered
for about 40 minutes. Depending on the dough’s age, you
may see little rise during this period; more rising will
occur during baking.

Twenty minutes before baking, set oven @ 450ºF/232ºC
degrees with a baking stone on the middle rack. Place an
empty broiler tray for holding water on another shelf.

Dust the top of the loaf liberally with flour, which
will allow the slashing, serrated knife to pass without
sticking. Slash a 1/4" deep cross, scallop or
tick-tack-toe pattern into the top. (This helps the
bread expand during baking.)

With a forward jerking motion of the wrist, slide the
loaf off the pizza peel and onto the baking stone.
Quickly but carefully pour about a cup of hot water into
the broiler tray and close the oven door to trap the
steam. Bake for about 30 minutes, or until the crust is
browned and firm to the touch. With wet dough, there’s
little risk of drying out the interior, despite the dark
crust. When you remove the loaf from the oven, it will
audibly crackle, or "sing," when initially exposed to
room temperature air. Allow to cool completely,
preferably on a wire rack, for best flavor, texture and
slicing. The perfect crust may initially soften, but
will firm up again when cooled.

Refrigerate the remaining dough in your lidded (not
airtight) container and use it over the next two weeks:
You’ll find that even one day’s storage improves the
flavor and texture of your bread. This maturation
continues over the two-week period. Cut off and shape
loaves as you need them. The dough can also be frozen in
1-pound portions in an airtight container and defrosted
overnight in the refrigerator prior to baking day.

Makes 4 1-pound loaves.

RECIPE FROM: https://www.motherearthnews.com

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