Combine all ingredients and only 3 1/2 cups of all-purpose flour in the stand mixer with the dough hook (reserve 1/2 cup flour for later).
Once the ingredients are combined turn on the stand mixer. At this point, the dough should look very wet and soggy. Grab the 1/2 cup of flour, sprinkle a little into the bowl, and begin mixing again. Do this until the dough comes together and pulls away from the sides of the bowl. (For me this typically happens around 3 3/4 cups of flour).
Once the dough is the right consistency turn the mixer to medium speed for 10-15 minutes and let it knead the dough.
Grease a large bowl with butter, and once the kneading is complete transfer the dough to this greased bowl. Cover it with plastic wrap, a wet tea towel or a plate to prevent the dough from drying out.
Set aside and let bulk rise for 8-12 hours, or until it doubles in size.
Once the dough has doubled in size dump it onto a floured surface and roll it into a log shape. Make sure to pinch the seams together on the bottom and on both ends
At this point, you could transfer the dough to a buttered 9x5 loaf pan, or you could have some fun and grab a bench scraper or knife and cut the log in half lengthwise 3/4 of the length. Then twist the two pieces together.
Once you have the dough in the greased loaf pan cover it with plastic wrap or a wet tea towel and set it aside to rise again for 2-4 hours. (I only let this loaf rise for 1 hour because it was so hot.)
After it has rose a second time preheat the oven to 375F.
Remove plastic or tea towel and bake for 40-45 minutes.
Remove and let cool when it is golden brown on the top.