Step 1

Whisk together dry ingredients in a mixing bowl.

Step 2

Pour the water on top.

Step 3

Turn on your mixer (fitted with the dough hook) to low speed and mix for three minutes.

Step 4

Raise the speed to medium and knead for seven minutes.

Step 5

Put dough in a 1-gallon zip top bag. (See Notes) Label (!) and let rise in a cool kitchen (65F) for 3 1/2 hours

Step 6

Transfer to the fridge and let rise for a long over-night. Mine rose for about 10 hours.

Step 7

In the morning, put the dough still in the bag on the counter for 3 hours.

Step 8

Take dough out of its pouch.

Step 9

Oil your hands, and punch down and knead a few times to redistribute the yeast. Round the loaf, oil and cover.

Step 10

Let rise again for 3 hours.

Step 11

Punch down again, press out all (most) of the large air bubbles, and shape.

Step 12

Oil and cover. Let rise on a prepared baking sheet for another 1 1/2 hours

Step 13

If you prefer, you can shape lightly and don’t press out the gases for a loaf with a more “artisinal” open-crumbed texture.

Step 14

Slash (if you want) and bake at 350F for 25 minutes.

Step 15

Remove from baking sheet and finish the loaf directly on the rack for another 10-15 minutes, or until the internal temperature is 200-205F.

Step 16

Let cool completely on rack.

Step 17

Slice and enjoy.