Cover with plastic wrap and a damp cloth and let sit on the counter for 18-24 hours, 12 if you are really desperate. For multiple loaves, use a separate bowl for each one.
Day of:
On a large clean surface (I use a cutting board), sprinkle quite a bit of flour to prevent sticking. Pour the dough out and press the bubbles out to make it flat. Fold in thirds, press, fold in thirds again, to bring it into a ball shape. Turn it upside down on its seam and spin between your hands to tighten the seam and round the loaf out. Either use a rising basket, or dust the inside of the rising bowl (the same one you used over night) with flour and corn meal. Return the loaf to the bowl and cover with a towel. Let rise for an hour and a half.
Tip--if doing multiple loaves, roll out the second loaf 45 minutes after rolling out the first. It will be ready to go in the oven when the first one comes out.
In the last 30 minutes of rising, place your Dutch Oven/ heavy duty pan with lid in the oven and crank 'er up to 450 degrees. You want the oven and pan to be ripping hot when you put your loaf in, so give it ample preheat time. Finally, dump the loaf into the pan, cover with the lid, and bake for 30 minutes. Remove lid and bake for 10 more minutes.
Tip--if doing multiple loaves, place the lid on the rack in the oven when you take it off, so it will be hot when the next loaf goes in.