I came across this article a couple of months ago and decided to give it a try, it make really good bread. It's basically a no-knead bread but you can keep the dough ready to go in the frig so that right before you start supper you can pull a hunk of dough out of the frig, set it on the counter to warm up while you preheat your oven, then bake. The dough is supposed to stay good in the frig for 2 weeks but I've never had any last that long so I don't really know if that is true. Mine usually lasts about a week. Out of the 13 cups of flour I usually get about 4 sometimes 5 loaves, depending on how big I make them. Artisan Bread in Five Minutes A Day http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx Master Formula 6-3-3-13 6 cups water 3 tablespoons salt 3 tablespoons yeast 13 cups flour Mix well, place in a very large plastic food container with a lid and allow to sit at room temperature for 3 to 4 hours stirring mixture down once every hour. Then stir dough down very well put the lid on and place in the refrigerator. To use pull up a hunk of dough about the size of a large grapefruit and cut it off with a knife. Shape it into a ball using a little flour on your hands. Try to work the dough as little as possible. Place the dough on a piece of parchment paper and dust with flour. Cover with a lightly damp kitchen towel and let the dough sit for 1 hour. You will not see much if any rising. While you are waiting for the dough to sit preheat the oven to 450 degrees with a cast iron dutch oven in it. When the hour is up, move the dough to the oven using the parchment paper and place it in the hot pot, paper and all. Place the lid on the pot and bake for 30 minutes. Remove the lid and bake 15 more minutes to get color on the crust.