This is the bread recipe that makes ~3 loaves over the course of a week or so. It lives in the fridge that week. I shared it with Tim's family. I also baked it for Tiffany.
Ingredients Step
900 g. AP flour (truly)
680 g. water, lukewarm
18 g salt
1.5 T yeast		 Either mix by hand in the largest soup pot to combine, or beat at medium speed for 30-60 seconds and transfer.
Cover and let rise at room temp for 2 hours.
Refrigerate for at least 2 hours (and up to ~7 days).
To make bread: Grease your hands and pull off 1/4-1/3 of the dough (softball- or grapefruit-sized). Work it into a ball or log. Place it on parchment. Flour the top and cover it; let it warm to room temperature and rise (maybe 60 minutes). Preheat the oven to 450 degrees.
Slash the bread. Place in hot oven. Steam-bake it such that it's in the oven for 25-30 minutes, until it is a deep golden brown and 190 degrees.
Source: King Arthur ("No-Knead Crusty White Bread")