Mix. Combine all ingredients in a large mixing bowl and stir until the texture is slightly sticky and looks "shaggy." Adjust flour or water if needed. Allow to rest for 20 minutes at room temperature.
Knead. Knead the dough using a bread machine, stand mixer, or hand until smooth and elastic for at least 10 minutes.
First rise. Allow the dough to rise, covered, in a warm place for 4 hours or until it is very puffy and has doubled in bulk.
Shape a sandwich loaf. Shape the dough into a loaf by lightly stretching it into a 9 x 18-inch rectangle. Tuck in the corners and then roll down. Remember the saying, “shoulders in, head down.”
Roll it up. Roll it up like a log with seams on one side. Pinch all seams closed. Then, put it seam-side down into an oiled loaf pan.
Cover. Cover with heavily greased plastic wrap and let it rise in a warm place until the dough rises 1-2 inches above the top of the pan. (If it's getting late, you can place the loaf in the fridge and continue the rising process in the morning.) Towards the end of the rising time, preheat the oven to 350°F.
Bake. Dust the dough generously with flour and gently rub it in. Bake for 40 minutes or until golden brown. Cool on a rack before slicing.