In a large bowl, combine all ingredients. Stir with a wooden spoon until incorporated.
Cover with a dish towel or plastic wrap. Let rise for 2 hours.
Place an oven-proof dish on the bottom rack of the oven and fill it about 2/3 of the way with water. Preheat oven to 450 degrees.
Scoop out dough onto a floured surface and work with hands, adding flour as needed so dough isn't sticky (depending on climate and humidity, you might beed to add quite a bit of flour). Shape dough into 2 round loaves.
Place loaves on a silicone-mat-lined (or greased) baking sheet and score the tops with a serrated knife.
Bake for 18-20 minutes until loaves are crusty brown on the outside. Measure internal temperature to 190 degrees, if you have a food thermometer.
Notes
Best served warm.
Store in a closed paper bag so bread stays crusty.
Try adding a couple teaspoons of Italian seasoning for variety.