I stumbled upon the website Man Made DIY which led me to this recipe here. It sounded doable, even though I've never made bread from scratch before. I like that you make a big batch and can keep it in the fridge for a week, baking fresh bread as you need it. It turned out great.
Artisan Bread Adapted from ”Artisan Bread in Five Minutes a Day,” by Jeff Hertzberg and Zoë François
•1 1/2 tablespoons yeast
•1 1/2 tablespoons salt
1. In a large bowl, mix yeast and salt into 3 cups warm water. Add flour, and stir to combine completely. Let dough rise in a warm place for at least two hours, until it rises and collapses (up to 5 hours - or even overnight won’t hurt it). The dough may be baked at this point, or refrigerated for later use.
16 oz. of dough. Silly me, I forgot to dust the parchment paper with flour, so it stuck. Woops!
3. Dust a pizza peel (or any flat surface - I use a rimless cookie sheet) with cornmeal. (This prevents sticking, and adds a nice, rustic crunch. You can use flour instead, but you’ll need to use a very generous dusting). Allow dough to rest in a warm place for 40 minutes - longer (up to an hour and a half) if you use some whole wheat flour in place of the white, or if you make a larger loaf.