Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

Combine the flour, salt, and yeast in a large mixing bowl.

Add the remaining ingredients and mix and knead — by hand or stand mixer fitted with a dough hook — until a smooth, supple dough forms.

Form the dough into a ball, place it in a lightly greased bowl, cover, and allow it to rise for 90 minutes.

Halfway through the rise time fold the dough onto itself four times to gently deflate it and add strength.

Lightly grease the base and lid of a 13" pain de mie pan (Pullman loaf pan).

Transfer the dough to a lightly floured work surface.

Gently deflate it and pat it into an 11" x 8" rectangle.

With the long side facing you, fold the bottom third of the dough up to the center and the top third over (like a business letter).

Fold the dough in half lengthwise, and seal the edges with the heel of your hand.

At this point the shaped dough should be 13" in length to fit the pan.

Place the dough seam-down into the pan, and press it evenly into the corners.

Put the lid on the pan and close all but an inch or so in order to monitor the loaf as it rises.

Allow the dough to rise until it's just below the lip of the pan, 60 to 90 minutes.

Towards the end of the rising time, preheat the oven to 425°F.

Close the lid of the pan completely, and put the pan in the oven.

Bake the bread for 25 to 30 minutes, then remove the lid and bake for an additional 5 minutes.

The loaf should be a deep golden brown on all sides.

Remove the loaf from the oven and, after 5 minutes, turn it out onto a rack to cool completely.