Thoroughly mix the dough ingredients in a bowl, cover and let rest for 15 minutes.

Transfer the dough to a floured workspace and knead for 5 minutes or do several rounds of stretching and folding in the bowl, separated by 20-30 minutes.

Let the dough rise until it has expanded by 75%.

Scrape the dough out of your bowl or bucket onto a floured work surface and shape it to suit the form of your proofing basket and baking vessel.

Place the dough seam-side up in a floured proofing basket. Cover and let the dough rise at room temperature for 20-40 minutes, then refrigerate overnight (8-16 hours).

About 30 minutes before the end of the final proof, begin preheating your baking vessel and oven to 500F.

Flip the dough out of the proofing basket and onto a sheet of parchment paper. Brush off excess flour on the dough, then brush on the egg white, sprinkle with caraway seeds, and score lines or any other pattern you like.

Place the dough in your preheated baking vessel, cover and return the vessel to the oven. Immediately lower the oven heat to 450F.

Bake at 450°F for 30 minutes, lid on, then 450°F for 10 minutes, bread out of the baking vessel, for even browning.

When baking is complete, the bread should have an internal temperature over 205F and it should sound hollow when you knock on the bottom of the loaf.

Let the bread cool for at least a couple of hours before you slice it.