Add 1 tablespoon of yeast. Make certain to use fresh! Then add 1 1/2 tablespoons flake salt. Let rest for 20 minutes.
At first it's flat and dense...
...and after a while it fills the whole container with it's pale air-filled loveliness.
The dough will eventually flatten out and shrink slightly. Remove the lid, sprinkle several tablespoons of flour, cover and refrigerate for an hour.
Set the oven to 450*. Measure out one pound (16oz) of dough. Gently form and set on waxed or parchment paper for 40 minutes. Heat a glass lidded crockpot, pizza stone, or cast iron pan in the oven while the dough rests.
The crockpot will not need anything. See this link for the crockpot bread directions.
Make five slashes with a serrated knife 1/4 to 1/2 inch in depth to prevent the bread from splitting or cracking on top or the bottom.
Bake for 35 minutes, do not open that oven door until the time is up!
Cool on a rack for at least 20 minutes before cutting into the loaf.
The remaining dough can be covered and refrigerated. Over time the dough mellows, making for even more lovely bread.
Here is another loaf. This one is 50% hard red berry wheat, locally grown and ground.