3 cups warm water
1/4 cup olive oil
1 1/2 T. yeast
1 1/2 T. kosher (course) salt
1 T. sugar
6 1/2 cups bread flour
Mix all of the ingredients together in a large container. My favorite type is a commercial cold food storage container like this one
. It is just the right size, fits nicely in my fridge and has a lid that just sits on top without snapping tight which is what you need to avoid a messy explosion of yeasty gasses. Let this rise on the counter 2 or 3 hours. Then it is ready to use, but will be less sticky if placed in the refrigerator for a while first. This makes 4 pounds of dough and will keep 10-14 days this way. Because we can go through a lot of bread, I usually will divide the dough in half and form 2 large loaves. I let these rise 1 1/2 - 2 hours and then I bake them at 350 degrees F for 45 minutes. 
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