275-325gwater (the amount will depend on the type of flour you use and its protein content)
Instructions
Mixing of the dough and "no-kneading"
Mix all the ingredients with a spoon in a bowl until no dry flour is left. You can adjust the amount of water you need cover and let it rest for 15 minutes.
Mix again with the spoon or with your hand if you want. The dough will be quite softer and easy to work with now. Try to give it a shape of a ball. Cover (I use a shower cap that I reuse every time) and let it rest for 30 minutes. Every 30 minutes wer are going to do some "Stretches and folds".
With lightly wet hands, take a piece of the dough (which will be quite soft), stretch it upwards and then fold it over toward the center of the bowl. Turn the bowl one-quarter and repeat.: stretch and fold. Keep turning the bowl 2 to 3 times more until you completed a full circle and the dough feels strong and tighten up.
Repeat this process of "Stretch and fold" every 30 minutes for 4-5 times. In total the dough will bulk rise for 2 to 2 and a half hours. During that time prepare another bowl where the dough will rise for the second time: Cover it with a clean towel and dust it with some flour.
After the bulk rise, dust some flour over your work space and place the dough over it. Give it just a few folds to give it some tension and to make a ball. Place the dough into the towel-covered bowl, and let it rise for another 2 hours.
You will know when the bread is ready to bake when you poke on it with your finger and it does not rises back immediately. Transfer the bread into a baking sheet lined with baking paper, give it a cut with a knife or a razor blade and pop it in the oven.
BAKING
Preheat the oven at maximum (around 250C/ 482F) heat up and down for 20 minutes, with an oven proof casserole dish on the bottom of the oven. When your bread is ready to bake, boil some water, place the bread in the oven, add the hot water in the casserole dish and close the door. Turn off the oven for 15 minutes.
After the 15 minutes remove the casserole dish and turn on the oven again at 220C/ 428F. Continue baking for another 30 - 40 minutes until the crust has the color that you like.
Place the bread on a cooling rack and let it cool for at least 1 hour (preferably 3 hours, but who can resist so long...) before slicing, since the bread is still baking in the inside.