1. In a large mixing bowl (preferably one with a lid) combine all bread ingredients. Mix with a wooden spoon until fully combined. You can also do this in a standing mixer, if you'd like. Mix with a paddle attachment until a dough forms, about 1 minute. Either way, at this point, the dough will be very wet and sticky.

2. Cover dough and let rise at room temperature for 2 hours. Mix dough once again with a wooden spoon to form into a rough ball. Cover an refrigerate overnight, or as long as 5 days. If you're trying to squeeze this into one day, make dough first thing in the morning, and allow to chill at least 8 hours in the fridge. The longer, the better, which is why I always choose an overnight rise.

3. When you're ready to bake the bread, take the dough out of the fridge. Using your hands, form the dough into a ball. Place the dough ball onto a cast iron skillet, or any oven-safe dish. You can also form a log and place it in a loaf pan. Cover with plastic wrap or a kitchen towel and let sit at room temperature for 45-60 minutes.

4. If desired, use a sharp knife to make a few slashes in the top of the dough before baking. After at least 45 minutes at room temperature, place the dough into a cold oven and turn to 425 degrees Fahrenheit.

5. Bake dough for 30+ minutes, or until golden brown and crisp. Cooking time will vary based on the shape you choose for your loaf of bread. My loaf pan took about 25 minutes, while the round bread in cast iron took about 35.

6. Allow bread to cool, then store in an airtight container at room temperature for several days. For longer storage, store pre-sliced bread in the freezer. Simply pull out slices and toast as needed.