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Depending on the ambient and dough temp and your starter liveliness, you can expect a bulk fermentation ranging from four to eight hours.
In a large bowl or the bowl of a stand mixer, add the dough ingredients, holding back some of the water if you use less thirsty flours.
Mix until well combined. For stand mixing, use the dough hook attachment and pause to scrape down the sides of the bowl at least once.
Leave the dough in the mixer, cover, and let the dough rest about 30 minutes.
Mix the dough again for 3-5 minutes at med speed.
Transfer the dough to a straight-walled bucket if available and let the dough rise until it has expanded by at least 75%.
Scrape the dough out onto a well-floured work surface and preshape it into a ball.
Let the dough rest about 20 minutes then shape it.
Transfer the dough to the baking pan and lay it seam-side down, or to a proofing basket seam-side up.
Cover the dough and let it rise again for 1-3 hours depending on the dough and ambient temp.
Preheat the oven to 500°F.
Place the covered pan in the oven and bake 20 minutes. Lower the oven temp to 450°F and bake another 20 minutes.
Finally remove the lid and continue baking 10-15 minutes more or until the internal temp of the bread is at least 205°F.
Let the bread cool for several hours before slicing.