In a post on Rodale.com that I happened upon just now, I saw an interesting bread recipe. I wanted to save it here to try out at a future time. Rodale was quoting from The Lost Arts of Hearth and Home:
Add 1 cup of flour and 1 cup of untreated, nonchlorinated spring water to a large bowl and mix well. Add a little more flour and water every day for about 2 weeks. (The sour smell means it’s working.) Add about 2 cups of the mixture to 1 cup of water and enough flour to make a moist dough. Then, add 1 tablespoon of sea salt and knead thoroughly for about 15 minutes.
Cover in a bowl and let sit for 2 hours, then knock down and form into a round ball. The dough will take 8 to 14 hours to rise (overnight is ideal). When you’re ready to bake, crank up your conventional oven to 550° F and splash water inside to create steam. If you’re baking the bread free-form (without a loaf pot or pan), slash the loaf several times on top. Bake until brown and crusty. Let cool.