Sprinkle the surface of the dough in the container with flour.
Pull up the dough and cut off approximately 500g (the size of a small melon) with kitchen scissors or a serrated knife.
Shape the dough into a ball by gently pulling the sides of the dough underneath the ball on all four sides.
Place the dough on a pizza peel or a piece of baking parchment and allow to rest at room temperature for about 40 minutes.
About 20 minutes before you are ready to bake the loaf, place a baking stone in the oven and preheat to 200C.
When you are ready to bake the loaf, liberally dust the top of the loaf with flour and slash the loaf with a serrated knife.
Place the loaf on the pre-heated baking stone.
Using a water spritzer, spray both the loaf and the oven liberally with water.
If you have transferred the loaf using baking parchment, remove the parchment once the loaf has started to brown.
Bake for approximately 30 minutes, or until the crust is deep brown and firm to the touch and the loaf sounds hollow when tapped on the bottom.
Remove from the oven and allow to cool completely before slicing.