In a large mixing bowl, mix together the dry ingredients. Add the water and mix until fully incorporated, about 30 seconds.
Cover and let rise until doubled in volume, about 1-1 1/2 hours.
Preheat the oven to 450℉. Generously butter whatever vessel you’ve decided to use. Deflate the dough by pulling the edges towards the center using a wooden spoon (or a spatula or a fork, it really doesn’t matter) to create a mass that could loosely be called a ball. Scoop said mass into your buttered cooking vessel.
Let the dough rise in it’s vessel for 20 minutes, no need to cover it. It will rise to just under double it’s volume.
Bake the bread at 450℉ for 15 minutes. Without opening the oven, reduce the temperature of the oven to 350℉ and bake until the internal temperature reaches 190℉. I usually check after 20 additional minutes (35 minutes total.)
When the bread is done, it will be very firm on top and sound hollow when you tap it. Remove from oven, let rest for 5 minutes, and turn out onto a wire rack to cool. The crust will get crispy as the bread comes down in temperature. Serve slightly warm or at room temperature.
This bread also freezes quite well. Put the bread into a freezer bag after it has cooled completely and freeze. To serve, thaw the bread at room temperature for a few hours then put into a 350℉ oven for 10 minutes to bring the crispiness back. Everyone likes crispy bread.
