This is a great way to make bread during a short passage – put it in a baggie and ignore it all day or night.

4 cups flour

1 package yeast

2 cups water

Put two cups of flour, two cups of water and a packet of yeast in a baggie. Seal up the bag and squish everything together. Place in a bowl, or sink and leave for at least 12 hours. The bag will expand, but it won't explode.

Mix contents of baggie in a bowl with two more cups of flour and a tablespoon of salt. Knead for five minutes then place in bowl, cover with a damp close and let it rise two hours. Punch down, knead and let rise another two hours. Shape dough and place on cookie sheet – let rise a final time until double.

Heat the oven to 400 degrees and bake the dough, in about 30 - 40 minutes you'll have a really hearty bread with a slight sourdough tang.