Mix dry ingredients, add water, and stir.
Rub with oil, cover, and refrigerate (12-72 hrs).
Deflate dough, let rest (3-4 hrs).
Oil loaf pan, pour dough, dimple, sprinkle with rosemary and salt.
Bake at 425°F for 20 mins, then 375°F for 20-25 mins.
Cool, slice, and enjoy!
