Add all ingredients to a large bowl. Stir together with your hands or a spoon (I recommend hands, just get right in there), mixing well until all ingredients are incorporated. It is ok if things look a little clumpy or wet at this point.  It will all smooth out.

Cover the bowl and let dough rest for 30-60 minutes.

After the rest is up, stretch the dough up and over onto itself in a series of stretch and folds. Make one complete round of stretch and folds then cover and let rest for another 15-30 minutes.

After the second rest is up, take the dough out onto the counter without flour. Using your hands, take the dough by the center and pull it up, then fold it down onto itself.  Basically make an upside down U with the dough then fold the ends under so that it has a smooth top. Then grab the center of the dough from the sides again and repeat. Repeat these folds for 4-6 times. (See this video to get a visual of what I mean.)

Again cover and rest for the final time, another 15-30 minutes.

After the final rest is over, do one last set of folds on the counter.  At this point the dough should be quite smooth and not very sticky.  It should feel bouncy and elastic.When done with the folds, cover and let rise until double approximately 6-8 hours.

When the dough is double, remove from bowl and place onto a floured counter.  Divide the dough in half then shape each half into a loaf (using flour as needed).  Place in a lightly oiled bread pan.

Cover the bread pans (I like to use a clean garbage bag) and let rise again until doubled or have reached just above the top of the pan and are very jiggly when moved, approximately another 6-8 hours.

When fully risen, bake at 375*f until browned and fragrant, about 20-25 minutes.Take out of the pans when done baking and allow to cool on a cooling rack. Enjoy!