Active dry yeast or an equivalent amount of your preferred yeast.
A large, resealable container
A liquid measuring cup
First, take 3 cups of warm water — I stick my (clean) hands in it to make sure it's a comfortable temperature and not too hot — and pour it into the resealable container. Stir in 1.5 tablespoons of salt.
Add 1.5 tablespoons of yeast. Stir.
Let the mixture sit for a few minutes, until the yeast fully dissolves and starts bubbling.
Then add approximately 6.5 cups of flour.
Stir the whole mixture together until a loose, very sticky dough forms.
When there are no more pockets of unmixed flour or water left, place the lid loosely on top of the container, and let the dough sit at room temperature until it rises.
When the dough has risen to the top — which might take 1-2 hours, depending on your room temperature — punch it down slightly (if necessary) to fit the lid onto the container. Seal it.
Place the container in the fridge for a few hours, or overnight. This dough will keep in the fridge for 3 weeks.
take a loaf pan, a cast-iron skillet, a cookie tray, or whatever you want to bake on, and preheat your oven to 450 Fahrenheit (230 Celsius). Grab some kind of oil (I use rendered bacon fat, as you can see, because rendered bacon fat improves everything) and grease the pan.
While your hands are all oily, pick off a hunk of the dough. Form it into a loaf.
Reseal the container, and return the remainder of the dough to the fridge, where it will continue developing its flavor.
Slash the top of your loaf with a sharp knife.
Bake your loaf for 30-35 minutes at 450 Fahrenheit (230 Celsius). I recommend kicking the temperature up to 500 Fahrenheit (260 Celsius) for the last 5-10 minutes. It really improves the crust.