In a medium bowl, stir together all four ingredients. Mixture will look shaggy and a bit dry. If it seems wet, add a little more flour.
Cover bowl with plastic wrap and leave at room temperature to rest for anywhere between 8 and 24 hours. Dough will get much wetter and will be full of small bubbles.
Generously flour a cutting board. Gently tip the dough onto the cutting board, using a spatula to scrape it all out of the bowl.
Dough will be very soft and wet. Using floured hands, quickly grab the top and bottom edges of the dough and pinch them together in the middle, forming a loaf shape. You can see how to do this in the instructional video.
Spray or grease a loaf pan. Pick up the cutting board and dust off excess flour, then tip the board gently to allow dough to fall into the loaf pan.
Preheat the oven to 425 degrees F and allow the dough to rest for 30 minutes.
Use a sharp knife to make one long slice across the top of the dough. Bake for 50-55 minutes until top is deep golden brown and loaf sounds very hollow when tapped.
Remove bread from pan and cool at least 15-20 minutes before slicing with a very sharp serrated knife.