Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of another medium bowl with olive oil and place the dough in the bowl (we actually skip this part and leave the dough in the mixing bowl). Cover the bowl with plastic wrap and let rest for 12 hours at room temperature ( 65-72 ℉).Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. Next, shape the dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours, until more than doubled in size.Heat the oven to 450-500℉. Place the pot in the oven at least 30 minutes prior to baking to heat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough inside, seam side up. Cover with the lid and bake 30 minutes. Remove the lid and bake another 15-30 minutes until the loaf is nicely browned.