I make bread using this recipe which makes about 6-8 loaves.
1600 grams flour-AP or bread flour depending on chewiness desired
1350 ml (same as grams) water warmed to 100°F
30 gm instant yeast
45 gm salt
Mix all ingredients together in a large plastic container (I use an 8 quart). Do not knead. Just make sure the dough is well mixed and has no dry or hard spots.
Allow to rise about 1 hour. Store in the refrigerator up to 2 weeks. Pull off a piece of dough whenever you want to make bread.
More on this method available from this book:
Sometimes I replace 300 ml or so of the water with a light beer that is not hoppy. (lager, for example). Also add about a tablespoon of vinegar. (cider vinegar is nice) This is a good "trick" to use to enhance the maltiness of the bread without adding time to the process. If your bread dough can rest overnight in the refrigerator, this step is not as essential.
The method I use for baking bread indoors bread is detailed here
It does require the use of a dutch oven. I use this one (however, it is an investment... the ones from Lodge are much less expensive).
When baking in the wood fired oven, the bread rises well and needs no additional steam.
