1Mix all dry ingredients in a large bowl, then mix in water. Cover bowl and let sit on your counter for 12-18 hours. (I normally mix this in the evening, and then bake it the next day.)
2Use the 1/3 cup flour and dust a cotton kitchen towel. Using a rubber spatula (or a spoon) pour mixture onto the towel. Gently, pick up the towel end and move the dough around on the towel so that it's less likely to stick to the towel. Cover with towel and let sit at least 30 minutes (or up to two hours).
330 minutes before you plan on putting your bread in the oven, put a 6 quart cast iron or crock style dutch oven with lid into a 450 degree oven and keep in the oven for a full 30 minutes.
4When ready to bake, take the pot out of the oven, take off the lid and roll the dough from the towel right into the ungreased hot pot. Put the lid on the pot and back into the oven. Bake 30 minutes, remove the lid and bake another 5-15 minutes depending on how dark you like the crust. When finished baking, gently dump the bread from the pot onto the counter and let cool on a baking rack. Wrap in parchment to keep crust from getting soft.
5I've added raisins and/or craisins and served with orange zest butter for something a little sweeter. Next I'll add mixtures of herbs.