The amount of water needed in this recipe will vary according to the temperature and humidity of your kitchen. On a cool, dry day you may need up to 7 ounces of water in step 2 to create a sticky dough. (It should cling to the bowl and look craggy.) Don't worry if the mixture feels too wet and loose when you begin kneading -- the flour will absorb the water as you stretch and fold the dough.
Bread can be wrapped in parchment and then foil, and stored at room temperature overnight.
Bread can be frozen for up to 1 month; thaw at room temperature before serving.