In the bowl of a stand mixer, add all the ingredients for the dough in the order in which they are listed above. Mix on low to combine and then increase speed to medium and continue to knead for 5 minutes. Remove from the mixer, scrape into the center of the bowl (or scrape into another bowl), and cover; proof until doubled in size. Proofing times will vary depending on your ambient temperature. Refrigerate for at least 6 hours, preferably overnight. (Dough will fall slightly while refrigerated. This is normal).

Remove the dough from the refrigerator and scoop into onto a well-floured surface (use extra bread flour blend as bench flour). Knead until smooth, adding more flour as necessary to keep from sticking.

Shape the dough into a batard (torpedo) shape or boule and place it on a parchment-lined baking sheet or pizza peel (paddle). Cover with plastic wrap and place it in a warm, draft-free area to rise until nearly doubled in size. While the dough is rising, place a baking steel or stone on the middle rack of your oven. If using the shallow pan steam method (see below for steam methods), place the shallow pan on the bottom rack at this time). Preheat the oven to 450°F.

When dough has fully risen, slash the dough in three places across the top of the dough and use the pizza peel (paddle) to slide the dough onto the baking steel (or stone), parchment and all. FOR THE BOWL STEAM METHOD, immediately cover the bread with a large oven-safe bowl. FOR THE HOT WATER STEAM METHOD, pour one cup of very hot tap water into the shallow pan and close oven door. Bake bread for 15 minutes. Remove the bowl (or shallow pan) and continue baking for 30-35 minutes, or until the bread sounds hollow when tapped and is nicely risen. If the top is getting too dark before bread is done baking, cover lightly with aluminum foil.

Remove the bread from the oven and place on a wire rack. Allow to cool completely before slicing.