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To make the dough: In a large (at least 4-quart) bowl or container, stir and then knead all the ingredients together to make a sticky, cohesive dough.
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Cover the dough loosely and let it rest at room temperature for 1 hour; you can simply drape a piece of plastic over your bowl or use the lid of your container without sealing it shut.
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Cover the bowl tightly with a piece of plastic or seal the container with its lid, and refrigerate the dough overnight or for up to three days.
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To shape the dough: When you’re ready to make bread, transfer the dough to a floured work surface and shape it into a ball.
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Place the dough in a lightly greased lidded baking crock or Dutch oven, cover it, and let it rise for 60 to 90 minutes, until almost doubled.
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To bake the bread: Place the crock into your cold oven. Set the oven temperature to 425°F, start the oven, and start a timer for 45 minutes.
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When the timer goes off, remove the lid from the crock and continue baking the bread until it’s as golden brown as you’d like and a digital thermometer inserted into the center reads at least 207°F, about 5 to 15 minutes longer.
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Remove the bread from the oven and transfer it to a rack to cool completely.
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Storage information: Store the bread, well wrapped, at room temperature for up to two days; freeze for longer storage.
