Feed your sourdough starter and allow it to become active – you want it at its peak activity level, so doubled in size and nice and bubbly.

Mix all the ingredients except for the salt until it forms a kind of shaggy, messy mass.Let it sit on the counter for 40 minutes.

Turn the dough out onto a lightly oiled surface and then sprinkle the salt evenly over the top.

Knead a few times to distribute the salt.

Place the dough in an oiled bowl and let it sit, covered, for 1 hour.

Place the dough on a lightly floured surface and knead by stretching and folding the dough a few times, until it feels very smooth and is easy to fold.

Put the dough back into the oiled bowl and let it rise for 1 more hour.

Repeat the stretch-and fold kneading, place the dough back into the bowl, cover, and let rise for 2 hours and 20 minutes.

Remove the dough from the bowl, form into a ball, and place in a floured bowl or banneton, cover, and let it sit in the refrigerator overnight (or 8-12 hours).

In the morning, remove the dough from the refrigerator and let it sit on the counter for 1.5 hours to warm up. Use half this time to preheat your oven.

Preheat the oven to 450 degrees and heat your baking dish to help create steam.

Lightly flour a piece of parchment paper and turn the dough out onto it.

With floured hands, gently shape the dough into a round smooth circle.

Use a lame or sharp knife to cut a cross or cross hatch design into the top of the dough.

Boil some water, and pour the boiling water into a baking or casserole dish, and place this on the bottom rack of your oven.

Place the bread on the top rack on the baking stone, above the water.

Bake for 20 minutes.

Reduce the temperature of the oven to 425 degrees and bake for 20-25 additional minutes.

Let the bread cool for at least 2 hours before slicing.