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Step 1

Mix all four ingredients in a mixing bowl. Cover with plastic wrap and let sit in a warm area overnight, about 12-18 hours. You need do nothing further at this point.

Step 2

Use a bowl scraper (plastic half-moon shaped plastic paddle) or spatula to scrape the dough onto a flour-dusted surface and shape into your desired shape. Cover with a tea towel and let rise for about an hour or so. make sure the towel is dusted with flour or cornmeal so it does not stick to the rising bread.

Step 3

When the dough has doubled in size, carefully put the shaped dough into a bread pan or on a baking sheet that has been dused with cornmeal or flour to prevent the loaf from sticking when baked. Using your bowl scraper makes this job easier as the dough will be very soft. Bake in the CSO on the Bread setting, at 450 degrees F for 20 minutes, adding 5 minutes at a time if you like a darker crust on your bread.

Step 4

Remove the bread from the bread pan or baking sheet and let cool on a wire rack to cool completely. You will be tempted to cut into that hot loaf, but be strong. Let it cool completely before you cut into it.

Step 5

The wetter the dough, the more holes you will note in the finished product, so you can control the amount of water you use depending on the type of loaf you like. Feel free to experiment with the amount of water, which will give you different results in your bread, but you will always use at least 1⅓ cups of water.