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RE: A Bread Recipe so simple, you can make it yourself
There isn't a simple answer to this question. It all depends on the maturity of the yeast and conditions around the dough.
Last time I baked I had quite a strong culture and a warm house. I made a levain that rested for twelve (up to twenty) hours and it had enough strength and activity in it to make a loaf in three hours proofing and then baking for 40 minutes.