Combine all of the ingredients, kneading to form a smooth dough. Allow the dough to rise in a covered bowl until it’s doubled in size, about 90 minutes. Gently divide the dough in half; it’ll deflate somewhat. 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. Cover and let rise until very puffy, about 1 hour. Move one rack to the bottom and put an empty metal pan there (a 9X13″ metal pan works fine).
Place the other rack in the middle. Preheat the oven to 450°F.
Make two fairly deep diagonal slashes in each loaf; a serrated bread knife, wielded firmly, works well here. Place the bread on the middle rack.
As fast as possible, CAREFULLY pour the 1 cup of very hot water into the 9×13″ metal pan and close the oven door! Reduce heat to 425°F. Bake the bread for 25 to 30 minutes, rotating the pans halfway through. Remove it from the oven, and cool on a rack.