1. Put all the ingredients in the bowl of a stand mixer and knead for 5 minutes on low speed, then for 8 minutes on medium speed.
2. Cover the bowl and let the dough rest for 30 minutes.
3. Then, fold the dough over itself from one side to the other. Let it rest for another hour.
4. When the dough has risen well, place it on a floured work surface and shape it into a ball. Place it in a floured round or elongated proofing basket. Cover and let it rest for 1 hour at room temperature.
5. Meanwhile, preheat the oven to 260°C (500°F) with a baking sheet and a drip pan inside.
6. Turn the proofing basket onto a bread peel to transfer it to the oven, or directly onto the baking sheet. Score the bread, then pour a bowl of hot water into the drip pan.
7. Bake for 40 minutes, lowering the oven temperature to 230°C (450°F) halfway through cooking.