THAT IS IT!
The mixture will still be kind of dry and flakey and that's ok. Cover with saran wrap and leave for 12-24 hours. Just right on the counter (don't refrigerate). Most of the times I've baked this I made mixed the ingredients the night before, and it was ready to bake for dinner the next night. One time I left the dough for almost two days and it was still really good, just more of a sourdough taste.
When you're ready to bake put your empty pot (with lid on) in your oven and turn it on to 450 degrees. (You want the pot to heat up in the oven so it's ready to bake that bread from the inside when you're ready.)
While the oven heats, take out the dough, mix it for a minute, and set it on a floured piece of parchment paper, covered with the saran wrap. It should sit for about 30 min. The recipe HERE gives instructions on how to make cuts in the top if you want it to look extra fancy. After the oven and pot are all hot and ready, carefully take out the pot (it will be super hot), and put the parchment with dough on it into the pot. (BE SO CAREFUL not to forget that the lid is super hot!...I almost grabbed it one time and that would be bad.)
Put the lid back on and stick it in the oven.
Bake for 28 minutes, then take off the lid and bake to brown it up for another 12-15 min.
Take it out of the oven and remove from the pot on a cooling rack.
Serve with whatever you want...I love it with olive oil with seasonings mixed in.
