I am using the recipe from Jaden at Steamy kitchen. The recipies are probably similar. This one uses 3C of flour, 1.5C of water, yeast and a teaspoon of salt. Stir and let sit 12-20 hours. Then put on a floured surface to pinch it up and let it proof again and then bake.
A couple of tricks I've read along the way are to do a 5m knead, rest 5 minutes, and then knead about 6-7 minutes with the mixer. The rest period helps the gluten stretch better. Another trick is to throw a 1/2c of water in the oven when you put the bread in to make it steam which improves the crust.