Plain white bread

I've been continuing to work on getting good crusts from my breads.  The way I'm doing this is by using the same dough and making a loaf with it each day.  For high hydration I'm using a no-knead dough; for additional moisture I'm putting a pan in the bottom on the oven before baking and filling it with boiling water.

The cool thing about this dough is that I went a full week without using more yeast.  I put the no-knead dough into the fridge overnight, then pull it out in the evening when I get back from work.  I take about a quarter of it and put it aside, then split the rest in halves, roll them in flour (it's sticky!) and put them on the counter or in the oven to warm up.

The remaining dough goes back in the bowl with an additional cup of warm water and a bit of flour.  It sits on the counter until the dough dissolves slightly in the water and starts to smell of yeast.  Then I add more flour and water until I get the consistency I want, and an appropriate amount of salt.  That becomes the dough for the next day!  I let it sit out until it looks happy and yeasty, then cover it and put it back into the fridge for a day or so.

I did notice that the yeast became less active over time.  This isn't a full starter, so I would probably add yeast periodically to refresh it if I wanted to do this for more than a week.