I didn't document the whole process, I'll just link you to Steamy Kitchen's tutorial because she does a much better job of explaining it than I will.
I did make a couple of changes so I'll note that here:
- I just used regular all-purpose flour and the loaf turned out just fine
- I used half a teaspoon of yeast
- I don't have a nice Le Creuset pot so I just used my big metal roasting pan with a piece of parchment paper on the bottom
- Because I used the metal pan I reduced the lidless baking time to 10 minutes instead of 15 because the loaf was getting pretty dark
- I wrote the time that I started the bread on the plastic wrap so I wouldn't forget
- I went the entire 20 hours with my dough because I have all the windows open at night and it gets nice and cool, not optimal bread-rising conditions
So here's the entire timeline for my loaf:
- About 2 minutes to get the ingredients out and mix up the dough and cover and label it
- 20 hours for the dough to sit out on the counter
- About 3 minutes to scrape the dough out of the bowl, tuck and roll it and transfer it to a floured towel in a tall bowl
- 30 minutes baked with the lid on my roasting pan
- 10 minutes baked uncovered
We were into the loaf within 15 minutes of it being out of the oven, it was so good. We ended up eating about half of it right away even though we had just eaten dinner. We'll probably have the rest today, maybe make grilled cheese or something.