This is a traditional recipe for homemade bread that involves creating a yeast-based started that ages overnight. This develops the gluten within the dough and creates a deep and rich flavor that rushed bread recipes just don't have. The overnight rest is worth it, I promise!
If you have a baker's peel, you can dust it with semolina flour and gently turn one loaf out onto the peel, then transfer the loaf from the peel to the baking stone. Or you can turn the loaf out directly from the banneton to the baking stone, but this has to be done quickly so as not to let all the heat out of the oven. Bake for 20 minutes, then lower the oven temperature to 450 degrees Fahrenheit and bake for another 20 minutes.
Remove the loaf and allow it to cool on a wire rack. Repeat this process with the other loaf. The bread can be wrapped in aluminum foil and stored at room temperature for up to 1 day, or in the refrigerator for up to 5 days.