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

Combine all the ingredients in a large mixing bowl, or a large (6-quart) food-safe plastic bucket.

Mix and stir everything together to make a sticky, rough dough.

Leave the dough in the bucket or 6-quart bowl, cover it with the bucket’s lid or a piece of plastic wrap, and let it rise for 1 hour.

Gently pick up the dough and fold it over on itself several times, cover it again, and let it rise for another hour.

Repeat the rising-folding process one more time (for a total of 3 hours), folding it again after the last hour.

Place the bucket or bowl in the refrigerator, and let the dough rest for at least 8 hours (or up to 48 hours). A shower cap cover is fine for overnight. Use secure lid if storing longer.

When you're ready to make bread, turn the dough out onto a well-floured work surface, and shape it into a rough ball.

Leave the dough seam-side up, cover it, and let it rest on a floured surface for 15 minutes.

Shape the dough to fit the vessel in which you’ll bake it. (Try a large loaf pan next time.)

Lightly grease the inside of your baker, or dust the inside with semolina; alternatively, place the dough on a sheet of parchment.

Place the shaped dough in the baker (along with the parchment, if using), seam-side down and cover it with the lid.

Let the loaf warm to room temperature and rise; this should take about 2 ½ to 3 hours.

Preheat the oven to 500°F one hour before you’re ready to bake.

Just before baking, dust the loaf with a fine coat of flour and use a lame or a sharp knife to make one or several ½” deep slashes through its top surface.

Cover the baker with its lid and place it in the oven. Reduce the oven temperature to 450°F and bake the bread for 45 minutes.

Remove the cover of the baker and bake the bread for 10 to 15 minutes longer, until the bread is deep golden brown and crusty.

Remove the bread from the oven and transfer it to a rack to cool completely.

Store leftover bread in a plastic bag at room temperature for several days; freeze for longer storage.