I get my warm/hot water from the tap ... just make sure it isn't too hot add the 1 Tbs yeast and stir
then I use a 2 gallon rectangular plastic container with lid to rise the bread ... any large container with lid is fine (never close the lid all the way, but don't leave it open either (you want a humid environment without the lid exploding off :)
add all 6 1/2 cups flour to plastic container, add salt ... mix
add water yeast mixture to flour salt .. mix all together (I do with a large spoon ... then I wet my hands and mix so all the flour is wet ... it should be sticky ... I like to knead so I knead a little - although you don't have to
let it rise for two hours ish (you can use now, but for even better taste ... punch down and stick the whole thing in the refrig for 8 hrs to a week (the theory behind this bread is you can make this whole thing and take what you need (like amt for pizza crust) though out the week
When ready to use ... take the amount you want (I use half the amount you made to make a loaf of bread and 1/4 the amount for each pizza) ... knead into a ball and place on something flat like a cookie sheet with corn meal on it (if the dough is warm .. (you didn't stick it into the fridge) ... let it rise about 1/2 hour) if the dough is cold let rise until it is warm? 1 hr to 1 1/2 hrs ...
about 1/2 hour before you are ready to bake set oven to 450 F ... stick a dutch oven (covered pan) in oven to heat up with the oven (mine is 4 qts) if it is too big then the loaf can come out flat. Also, score the dough with a serrated knife ... I use 3 slashes across the top about 1/2 inch deep
when dough and oven/pan is ready ... pull pan out (use pot holders to take lid off!!! many a burn has happened when I forgot the lid would be hot :)
sprinkle some corn meal in pan (to prevent sticking) pick up dough and place in pan (this can be a bit tricky, just try not to mangle it too much ... although a little doesn't really matter)
put lid back on - place in oven ... cook for 1/2 hour ... take lid off and bake for 15 min more. Occasionally when I take the lid off the bread is already nicely browned and looks done so I don't cook for the 15 min more (I think since the measurements are not precise the loaf is smaller? also white bread cooks faster than brown. set on cooling rack until completely cool ... yesterday I made a loaf with about 1/3 of the dough and it was done in a half an hour
if you aren't going to eat the whole loaf then it will last better if you let the loaf cool completely before you cut into it
I used to be really strict about making the dough the night before, letting it rise, then sticking it in the fridge until the next day ... but I have made this bread after only letting it rise for an hour after mixing the flour, water and yeast and it was still pretty good ... the slow rise in the fridge is suppose to make everything taste better