Mix all soaker ingredients in a bowl and knead about 1 minute until they come together into a ball. Cover and leave at room temperature for 12-24 hours.

In another bowl, mix the starter ingredients and knead with wet hands for about 2-3 minutes. Let rest 5 minutes, and then knead again for another 1-2 minutes. The dough will be very sticky, keep wetting your hands to keep it from sticking, but don't add additional flour. Cover and allow to rise at room temperature for 4-6 hours. (The starter can be started later than the soaker, or if started at the same time, it can be placed in the refrigerator after the initial rise to coordinate timing. If placed in the refrigerator, take out 2 hours before making the final dough to allow it to come to room temperature.)

When both the soaker and starter are ready, bring them both to room temperature (if either has been in the fridge to coordinate timing). Chop both the soaker and starter into 10-12 small pieces each, and place the pieces in a stand mixer with all of the other final dough ingredients (or in a bowl to do it by hand).

Attach the paddle attachment and beat the mixture for about 1 minute to bring the dough together. Switch to a dough hook and knead 8-10 minutes, occasionally scraping down the bowl. Kneading with a dough hook helps avoid the temptation to add additional flour during kneading, which will toughen the loaf. Alternately, combine the doughs and knead by hand, using wet hand to avoid sticking. The dough should still be quite tacky, but hold together in a firm ball.

Allow the dough to rest 5 minutes, then knead for another 1 minute by hand, using a small amount of flour to prevent sticking during this final knead. The dough should pass the windowpane test (described above). If not, continue kneading until the dough strengthens.

Oil a clean bowl and place the fully kneaded dough into the clean bowl, rolling it a bit to cover all sides in oil. Cover, and allow the bread to rise for about an hour, until doubled in bulk.

Punch down the loaf, and form it into a batard loaf shape. Allow it to rise covered with a towel for an hour, until doubled in bulk. Score the loaf, and prepare the oven for baking.

Preheat the oven to 475 degrees. Add a pan with 1 inch of water to a bottom shelf in the oven (to add steam to the oven during baking for a better crust).

Place the bread pan in the oven above the steam pan, and immediately turn the oven down to 425 degrees. Bake for about 20 minutes, turn the pan 180 degrees and then bake for 20-30 minutes more.

Remove the bread from the oven to a cooling rack and cool at least 1 hour before cutting.