3 cups fluor (any combination)
1 tsp salt
1/4 tsp active-dry yeast
1 1/2 cups warm water
cornmeal or wheat bran for dusting
In a large bowl combine fluor, yeast and salt. Add water, and stir until blended; dough will be "shaggy" and sticky. Cover bowl with a damp cloth. Let dough rest at least 12 hours, preferably about 18, at warm room temperature.
Dough is ready when its surface is dotted with bubbles. Lightly fluor a work surface and place dough on it; sprinkle it with a little more fluor and fold it over on itself once or twice. Cover with a damp cloth and let rest about 15 minutes.
Using just enough fluor to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel with fluor, wheat bran or cornmeal, put dough seam side down on towel and dust with more fluor, bran or cornmeal. Cover and let rise for 2 to 3 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
At least a half-hour before dough is ready, heat oven to 230ºC. Put a 2 to 5 quart heavy covered pot (cast iron, enamel, pyrex or ceramic) in oven as it heats. When dough is ready, carefulli remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is okay!
Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes. Remove covered pot from oven, and let dough continue to bake in the covered pot for another 10 to 15 minutes, until loaf is beautifully brownes. Cool on a rack.