2 cups (260 grams) all-purpose or bread flour, feel free to swap out some with whole wheat flour
1 1/4 teaspoons (half a packet) instant or active dry yeast
A heaped 1/4 teaspoon fine sea or table salt
3/4 cup room temperature water
Mix everything together in a big bowl with a spoon. It’s going to be craggy and messy. Get your hands in there and knead the dough together into a single, even mass, about 1 minute. If you’ve used whole wheat flour, I recommend 2 to 3 minutes of kneading, however, it helps soften it up faster. Place in a covered bowl and set it aside at room temperature for 2 hours.
Not using it right now? Place it in the fridge for up to 3 days until 1 to 2 hours before you need it, then bring it back to room temperature.