Dissolve yeast in lukewarm water. Add flour and knead into a ball. Place in a bowl, cover with a plastic wrap and linen towel and let sit overnight.
I like to do this step the night before I plan to bake the bread.
Dough - the next morning
The next morning the starter should have doubled or tripled in size.
In a mixer bowl add starter, lukewarm water and flour. Using a dough hook attachment knead for about 10-15 minutes slowly increasing the speed. As a result you should get soft dough that easily comes together into a ball.
Give the dough a round shape and place it in a large bowl covered with plastic wrap and a kitchen towel. Let rise for 1-2 hours or until it has triple in size.
Turn the dough onto a floured surface. Dust it with a little more flour. Using your fingers pat the dough down into a rectangular.Fold upper edges inside, then roll the dough into a loaf starting from the top.
Transfer the loaf on a baking sheet lined with parchment paper. Score the loaf with a blade or a sharp knife and cover it with a linen towel to rise for the last time for about 30-40 minutes.
Preheat the oven to 450F.
Bake the bread for 15 minutes. Reduce the heat to 400F and bake for another 25-30 minutes.
Let the bread cool on a cooling rack.
It's best to use bread flour or Italian type "0" flour. However you can try it with all-purpose flour as well.Flour should be sieved before use.