6 c all purpose or bread flour, plus a little bit more for kneading
1/2 t yeast
2 and 1/2 t salt
2 and 2/3 c cool water.
Combine all dry ingredients, and then mix in the water. I use my Kitchenaid stand mixer with the dough hook, but this dough is soft enough that you could do it by hand with a wooden spoon. When it becomes consistent, cover it with plastic wrap, and let it sit for 12-24 hours.
When it's no longer sticky, place the ball (or glob) of dough seam side down on a well floured dishtowel (not terrycloth) or cutting board, and dust it with more flour on top. Cover it with a cloth napkin, or dishtowel (again, not terrycloth) and let it sit in a warm place for another hour and a half to two hours, until it's almost doubled in size.
Place a large (4-8 quart) oven safe pot with a lid (or a Dutch oven) in the oven, and preheat the oven to 425 degrees. When the oven is hot, CAREFULLY take the VERY HOT pot out, and flip the dough over, into the VERY HOT pot. If the floppy glob of dough didn't land perfectly (it probably never will) shake the VERY HOT pot a little and the dough will straighten out. Don't worry if it isn't straight, it will even out while it's cooking.
CAREFULLY place the lid on the VERY HOT pot, and bake for 40 minutes with the lid on. Then, remove the lid, and bake for an additional 15-25 minutes. When it's a beautiful golden brown, take it out of the pot, and let the bread sit on a wire rack to cool.
To store the bread, place it cut side down on a cutting board, and it will keep for a few days.
Sometimes I add two heads of roasted garlic, or 4 cloves of minced garlic when I'm mixing the ingredients together. You could also add herbs or cheese, or substitute 3 cups of whole wheat flour and add 3 T of honey or molasses.
I originally found this recipe here. She has tons of pictures, and really explained all the steps in-depth.