This is my bread formula:
1120 gms flour
One tablespoon each yeast and salt
700 gms water
After the dough is mixed cover it with a plate and let it rise on the counter for a few hours until it is quite spongy. Then move it into the refrigerator to ferment for at least a week. After a week, you can start pinching pieces off for loaves. The dough will last in the fridge for around two weeks. The longer the better, but it's best at around a week and a half.
There is enough dough in this recipe to make three loaves this size, or five pizzas, or three pizzas and one larger loaf, etc. It is relatively dry loaf fitting in the baker's percentage where the water's weight is 66% of the flour's. This is a batard dough.
Let the loaf rise for a few hours (the race is not to the swift but to the sure). When the loaf is risen, preheat the oven to 500 degrees (F). When the oven is ready, score the loaf, put it in the oven (middle is best) and perhaps pour a cup or two of water into a preheated old cast iron skillet dedicated to this purpose.
In around 30 minutes, this is what will emerge: