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1
Mix all ingredients in a large bowl using a spoon wetted frequently. Mix well until all of the flour is wetted.
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2
Tip the dough out onto a slightly floured counter and knead until uniformly mixed (about 3 to 4 minutes).
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3
Place dough in an oiled container that is straight sided or graduated as in a measuring container.
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4
After 10 minutes, remove the dough to an oiled counter and stretch and fold it envelope-style, top to bottom and side to side. Return to the container.
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5
After 10 more minutes, repeat the stretching and folding and return to the container, noting the volume of the dough.
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6
Cover the container and allow to double in volume (20 to 30 minutes).
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7
Tip the dough out onto the counter and gently spread the dough into a rectangle no wider than a medium bread loaf pan. Roll the dough into a cylinder as long as the loaf pan and seal the seams. Oil the pan and place the dough into the pan seam down.
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8
Cover the pan with oiled plastic and let proof until dough is nearly doubled in volume (usually about 1 inch above the lid of the pan).
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9
Preheat the oven to 400 degrees F.
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10
Bake the loaf in the center of the oven for about 30 minutes, turning the pan half way during the bake for even baking.
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11
The bread is fully baked when the internal temperature is 190 to 210 degrees and top crust is browned.
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12
Remove the loaf from the oven and the loaf pan and cool on a rack for about 30 minutes before slicing.
