Wheat Bread

(You can scale it up easily, I usually use 2-3 cups each for a big loaf, with a heaping measure of salt/yeast, and just add water until it is the right consistency) Mix ingredients in a bowl and cover with plastic wrap for 12-24 hours. About 2 hours before you want to start baking, scrape the dough out onto a floured surface and fold it over itself a couple of times and make it into a ball. Put the ball on a floured hand towel and cover with another towel. About 45 minutes before you wish to start baking, place a dutch over with the lid on in the oven. Preheat over to 475°. Take the pot out of the oven and remove the lid, there will likely be some smoke. Carefully turn the dough off of the towel and into the pot, trying not to deflate it or burn yourself. Pop the lid back on and stick the pot in the over for 35 minutes. Remove the lid and bake for about 15 minutes more, or until it has a nice color to teh surface. The trickiest bit is turning the bread into the pot. I use plenty of flour to avoid sticking in then gently turn it in with the towel and then pull the towel out. Otherwise, there is only about 5 minutes worth of work, the rest is waiting. Preheat over to 475°.