Mix in the flour using a spoon or food processor or mixer with dough hook. cover loosely, and allow to rest at room temp. until the dough rises and collapses or flattens on top; 2-3 hours. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded container and use over the next several days. On baking day, lightly grease a loaf pan. Using wet hands, scoop out a 1 1/2 pound (cantaloupe sized) hunk of dough. Keeping y our hands wet (it will be sticky) quickly shape it into a ball. Drop the loaf into the prepared pan. You'll want enough dough to fill the pan slightly more than half. Allow the dough to rest for 1 hour and 40 mins. Flour the top of the loaf and slash, using the tip of a serrated bread knife. 5 mins. before baking time, preheat the over to 350 degrees with an empty broiler tray on another shelf. Place the loaf in the center of the over. Pour 1 cup of hot water into the broiler pan and quickly close the door. Bake for 50-60 mins or until deeply browned and firm. Allow to cool completely before slicing.