The night before you want to make the bread, combine the flour, yeast, and water in a bowl. Stir until combined. Cover and let stand at room temperature for at least 12 hours.

Add the flour, salt, and yeast.

Select the dough cycle, and hit start. Process according to the manufacturer’s instructions.

Transfer the dough onto a pastry mat that has been dusted well with flour and divide into 2 equal portions. Shape each portion into a round, and place seam side down.

Cover and let rest for 15 minutes.

Dust 9 x 3 oval proofing basket with flour. Shape the dough, and place it seam side down in the basket.

Cover and let rise for 1 hour.

Place a baking stone or steel in your center rack, and an empty cast iron pan in your lower rack.

Preheat the oven to 475°F.

Turn the loafs from the proofing basket onto a pizza peel. Use a baker’s razor to score the top of the loaf. Beat the egg and brush on top of the bread.

Using a baker’s peel or inverted baking sheet, transfer the loafs on the parchment to the oven.

Quickly pour 1 cup of water into the skillet using oven mitts.

Bake for 26 to 28 minutes.