Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Using your hands or a mixer at slow speed, mix all the ingredients until the flour has been incorporated and a sticky dough forms. Continue to knead the dough gently for 2 to 3 minutes longer until it is somewhat smooth., Cover the bowl with plastic wrap, and let the dough rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit., Turn the dough out onto a floured surface, and form it into a round loaf to fit a 9" to 10" round lidded baking crock., Place the dough in the lightly greased crock, smooth side up. Cover with the lid and let rise at room temperature for about 90 minutes. It won't appear to rise upwards that much; rather, it'll seem to settle and expand., Put the bread in a cold oven, and set the oven temperature to 450°F., Bake the bread for 45 to 50 minutes, then remove the lid and continue to bake for another 5 to 15 minutes, until it becomes deep brown in color, and an instant-read thermometer inserted into the center registers about 205°F., Remove the bread from the oven, turn it out onto a rack, and cool before slicing.