- 6 cups all purpose flour or bread flour
- 1 package Quick Active Dry Yeast or half a packet of the Demarle at Home yeast
- 1/2 tsp salt
- 3 cups water, divided
Place flour in mixing bowl. Sprinkle yeast and salt into flour and mix. Create small well in center of bowl, pushing flour to sides. Add 1/3 cup water into well. Gradually mix with flour from sides of bowl. Continue this process using remaining water, making sure dough is not too wet. knead the dough by pulling it to the center of the bowl until the sides of the bowl are free of flour.
This should take 4 minutes. If more flour or water is needed, add sparingly. Your dough should not be too moist. It should easily form a large mound in the middle of the bowl. Cover the bowl with plastic wrap and then a large dish towel and set aside for 2 hours.
Once your dough has at least doubled, uncover and bring dough from the side to the middle. Flip your dough onto the roul'pat and gently shape into a large ball like mound.
Preheat oven to 375 degrees and place oven rack in center position.