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Combine all of the ingredients in a large mixing bowl, or a large (6-quart), food-safe plastic bucket.
Mix and stir everything together to make a very sticky, rough dough.
Cover the bowl or bucket, and let the dough rise at room temperature for 2 hours.
Refrigerate it for at least 2 hours, or for up to about 7 days.
When you're ready to make bread, sprinkle the top of the dough with flour.
Grease your hands, and pull off about ¼ to ⅓ of the dough.
Plop the sticky dough onto a floured work surface, and round it into a ball, or a longer log.
Place the loaf on a piece of parchment or onto a lightly greased or parchment-lined baking sheet.
Let the loaf warm to room temperature and rise; this should take about 60 minutes.
Preheat your oven to 450°F while the loaf rests.
When you're ready to bake, take a sharp knife and slash the bread 2 or 3 times.
Place the bread in the oven and carefully pour the 1 cup hot water into the shallow pan on the rack beneath.
Bake the crusty bread for 25 to 35 minutes, until it's a deep, golden brown.
Remove the bread from the oven, and cool it on a rack.