Adapted from a recipe in Mother Earth News, enhanced by Ginger West and perfected by me!
3 cups warm water
1 1/2 tablespoons dry yeast
1 1/2 tablespoons salt
5 cups unbleached flour
1 cup potato flour
1/2 cup rolled oats
Add yeast and salt to the warm (not hot) water in a large bowl. Add the flour slowly, mixing as you go. It will be stiff when you're done.
Let it sit in a warm place for 20 minutes to 2 hours, until it's risen about to 1 1/2 to 2 times it's starting size. It's ready to bake now, or you can store it in the fridge. It will keep for up to 2 weeks and actually tastes better and has a better texture, the longer it's in there.
When you are ready to bake, take the dough out of the fridge. Flour up your hands a bit, this stuff is sticky. Cut off about 1/3 of it - a grapefruit size ball. Put the rest away for next time. Put the ball on a plate with a bit of flour to keep it from sticking. If you want a more loafy shape, use half the total dough and put it in a greased loaf pan. Let rise again for about 20 minutes. It may not do much but don't worry about it.
Preheat your oven with a pizza stone in it if you've got one, to 400 degrees. Slide the dough off the plate onto the pizza stone or greased cookie tray. If you're using a loaf pan just stick it in there. Bake for 30-35 minutes. Check for color. If it looks crispy and brown it's done, if not give it another 5 to 10 minutes.
Voila, yummy homemade bread! You can also use it for pizza crust or rolls. Note, this bread is very forgiving. If you give it a longer or shorter rising time, it will still work.