• Combine all of the ingredients in a large mixing bowl.
• Mix and stir everything together to make a very sticky rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds.
• Whisk until everything is combined.
• Now you are going to let the dough rise, covered with a lid or plastic wrap at room temperature for 2 hours.
• When ready to make bread, sprinkle the top of the dough with flour, this will make it easier to grab a hunk.
• Grease your hands, and pull off about ¼ to ⅓ of the dough.
• Put the sticky dough onto a floured work surface, and round it into a ball. Don't fuss around trying to make it perfect.
• Lightly grease the pan, and place the loaf onto the pan.
• Sift a light coating of flour over the top, this will keep the bread moist as it rests before baking.
• Let the loaf warm to room temperature and rise, this should take about 60 minutes.
• Preheat your oven to 220ºC (450ºF) while the loaf rests.
• Place a shallow metal or cast iron pan on the lowest oven rack and have 1 cup of hot water ready to go.
• Take a sharp knife and slash the bread 2 or 3 times, making a cut. The bread may deflate a bit.
• Place the bread in the oven on the middle rack, carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It will bubble and steam, close the oven door quickly.
• Bake the bread for 25 to 35 minutes, until it is deep, golden brown.

Note

• The flour/liquid ratio is very important in this recipe so measure it carefully.