Combine all of the ingredients, kneading to form a smooth dough.
Allow the dough to rise, in a lightly greased, covered bowl, until it's doubled in size, about 90 minutes.
If splitting the dough, divide the dough in half and gently shape the dough into two oval loaves; or, for longer loaves, two 10" to 11" logs. Place the loaves on a lightly greased or parchment-lined baking sheet
If doing one loaf in a large dutch oven, leave covered or place in a bowl with parchment paper for easier transfer
Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425F. If using a dutch oven, heat dutch oven with oven.
Spray the loaves with lukewarm water. (Optional)
Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.
Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. If using a dutch oven, remove lid after 25 minutes and bake until crisp on the top.
