Recipe Source: The Secret of Great Bread: Let Time Do the Work
- Place the dry ingredients in a big mixing bowl and then add in sundried tomatoes and water. Mix well with a rubber spatula. Cover the dough with a plastic wrap and place in a warm place. Let stand at least 12 hours. It should be very bubbly and doubled in size. If you prefer a sourdough taste, then stir it down and have it rise again.
- Sprinkle some flour over the top and start scooping the dough together. Place the dough on a well-floured piece of baking paper. Let the dough rest in the paper at room temperature until about doubled in size, 2-3 hours.
- Preheat the oven together with the chose baking pot to 250C/475F. When the oven has reached that temperature, open the oven door and pull out the rack with your preheated pan. Take the dough in the parchment paper and "plop" it into the pan. Cover with the lid. Close the door and bake first 30 minutes. Open the door, take away the cover and bake 20-25 minutes further.
- Turn off the oven and carefully flip the bread out of the baking dish on a cooling rack. Return the baking dish to the oven to gradually cool down.