Step 2. You can hand-knead or use a bread maker for this next step.

Kneading by Hand: Add remaining ingredients and knead for 15 minutes, let rest for 5-10 minutes, then knead for another 15-20 minutes. Placed in a lightly oiled bowl and cover with a clean tea towel. Let rise for 2 hours or until doubled in size. Proceed to step 3.

Kneading by Machine: Transfer starter to bread maker, adding remaining ingredients on top. Set machine to the dough cycle and start. Leave dough in machine to rise for 90-minutes to 2 hours, until doubled in size.

Step 3. Transfer dough to a floured surface, punch down and fold dough over on itself. Repeat this 3 to 4 times to remove any large bubbles. Shape the dough into a round with any "seams" on top, and place into a floured proofing basket or lightly oiled bowl. Cover for the final rise, no less than 90 minutes. Preheat oven to 450°F.

Step 4. Gently tip dough onto a baking sheet lined with parchment paper or dusted with cornmeal. Any seams in the dough which were on top during proofing should now be on the bottom side of the loaf. You can either leave the loaf round or create an oblong shape by gently lifting up the sides and curling the dough under slightly. With a sharp blade, make two perpendicular 1/4-inch deep cuts on the surface of the loaf, or a single lengthwise cut for oblong loaf. Bake at 450°F for 15 minutes, then reduce heat to 400°F and bake for another 25-35 minutes until crust turns light golden brown.