Mix all ingredient together using the hook attachment. Set to medium-high speed and mix until dough comes off the sides of the bowl. If kneading by hand follow instructions showed in the video.
Place dough in a greased and narrow container, cover and let ferment for 4 hours at room temperature. Gently deflate dough each hour.
Deflating dough after it rises releases the carbon dioxide built up in the dough and relaxes the gluten. The dough is also developing flavors during this long fermentation process.
After 4 hours, transfer dough on floured work surface and shape into round. To make it, begin by gently pressing down the dough without deflating it but large bubbles, dry up the edges to the center. Turn dough over, draw the dough down with cupped hands to slightly tighten the skin rotating the dough back and forth, using a circular motion. Place round or miche (boule) skin side down in a linen-lined basket (banneton), cover with a wet kitchen towel and let proof for 90 minutes.
As for baking bread goes, a pizza stone is highly recommended.
Position rack in the lower third of conventional oven or on baking setting only with an upside-down baking tray or a pizza stone to create more thermal mass. Preheat oven to 450°F/230ºC.
Flip loaf over the hot pizza stone. Score bread using the tip of a razor blade or sharp knife.
Throw a couple of ice cubes to create steam or spray water*.
Bake for 55 minutes. Cool bread on wire rack.
*Steam in oven (optional). To get the most volume from your bread, you need to slow down the formation of the crust. The slower the crust forms, the more time the dough has to expand by adding steam to the oven. Using a spray bottle, water quickly around the internal surface once bread is in.