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Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients and mix and knead — by hand, mixer, or bread machine — until the dough is elastic and slightly sticky.
Let the dough rise in a lightly greased, covered bowl for 1 to 2 hours; it should become puffy.
Transfer the dough to a lightly oiled surface. Gently deflate it, and shape it into a ball.
Place the shaped loaf onto a lightly-greased or parchment-lined sheet pan or into a round lidded stoneware baker (our cloche is a good option here) and cover with the lid.
Let the loaf rise for 60 to 90 minutes, until it's almost doubled in size.
Preheat the oven to 425°F.
Slash the loaf diagonally in several places.
Bake the loaf for 35 to 45 minutes until it is crusty, and a digital thermometer inserted into the center reads 190°F to 200°F. If using a stoneware baker, remove the lid for the final 5 minutes of baking for a crusty top.
Remove the bread from the oven, and transfer it to a rack to cool completely.