Three cups flour, three tablespoons sugar, three teaspoons salt, the rest of the brew day yeast, and enough water to turn it into dough. While the wort is boiling for 45 minutes is a good time to start on this. Mix the dry ingredients in a mixing bowl and then start adding water until the dough is sticky. Set it aside to rise. Come back to the dough after you transfer the wort into the fermenter. Lay this out on a pizza pan and put in the over at 350 degrees Fahrenheit for one hour. Go clean up from brew day and the bread should be done.