Combine all dry ingredients into a large bowl

Using a whisk, combine dry ingredients thoroughly.

Using a sturdy kitchen spoon or spatula combine water and dry ingredients together.

Once completely combined and all dry flour is gone, cover bowl with plastic wrap or damp tea towel and allow to set for one hour.

After hour one, fill a container that your hand will fit in half full of tap water.

Remove plastic from bowl.

Emerse your dominant hand in the water.

With your wet hand grab one corner of your dough ball and pull it out from under the ball and over.

Repeat step nine for all four or eight corners.

Replace your chosen cover on the bowl.

Allow dough to rest another hour.

Repeat steps 07 - 12 two additional time for a total of three rests.

After the third rest is done set a baking "stone" on the middle backing rack; if you do not own a stone, it is not critical.

If a lower rack is present, remove it.

Close oven.

Set temp to 450°F.

In an oven safe 4 qt pot fill halfway with tap water.

Heat pot on high on stove top.

While pot of water is heating, generously flour your work surface.

Dump dough onto floured surface.

Keeping only one side touching the flour, form your dough into a rough rectangle approximately an inch or two wider than your loaf pan.

Begin rolling the dough into itself.

After every roll, brush excess flour off, pressing the roll into itself.

Continue step 24 until rolled completely.

Tuck the two ends of the rolled dough under them selves.

Plop dough into loaf pan

Press dough down into pan edges.

Cover loaf pan one hour.

Once pot of water is at boil, CAREFULLY place pot in bottom of oven and shut door to create humid environment in oven.

After final rise hour is over place loaf pan in oven on middle rack.

Bake for 30 minutes.

Remove from oven.

CAREFULLY remove loaf from pan.

Allow loaf to cool for minimum of one hour.

Enjoy.