I found this famous—and famously reliable—recipe on Leite's Culinaria, where it was adapted from The New Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoë François.
My extended version of the recipe gives instructions for letting the dough rise in a brotform basket, on a baking sheet turned upside down, or on a peel. It also gives instructions for baking on a stone or a sheet, or in a preheated Dutch oven. Read to the end before you start—it'll make life/bread-baking easier! —Sarah Jampel