Hello Don, I think I have your answer. This recipe comes from the Ciao Italia cookbook by Mary Ann Esposito, who had her own cooking show for quite awhile. Like you, I was really tired of all those boring bread recipes, and then I found this one. It's absolutely incredibly delicious, and I know you'll love it.
Start a day before you need it.

TUSCAN BREAD
Makes one large loaf

FOR THE SPONGE (STARTER DOUGH):
1 tbsp (1 pkg) active dry yeast
1/2 cup warm water (110-115 degrees F)
1 cup unbleached all-purpose flour
FOR THE DOUGH:
1 1/2 tsp (1/2 pkg) active dry yeast.
1 1/4 cups warm water (110-115 degrees F)
4 to 4 1/2 cups all purpose flour, divided use
Cornmeal (if using a baking stone)

TO MAKE THE SPONGE:
Sprinkle yeast over water in a small bowl. Let stand until foamy (approximately 10 minutes.) Add 1 cup unbleached flour and mix well. Cover bowl with Saran Wrap, and let rise for 24 hours in a warm place.

THE NEXT DAY, TO MAE THE DOUGH:
In a large bowl, sprinkle yeast over 1/4 cup of the water, let sit for 10 minutes.

Add 1 cup of water to the yeast mixture, then add the sponge mixture and mix well with your hands.

Add 3 1/2 cups flour and mix well. Add enough of the remaining 1 cup flour to make a soft ball. Place on a floured surface and knead until smooth. Put in a lightly greased bowl, turn to coat the dough: cover with Saran Wrap, and let rise for 3 to 4 hours, until doubled.

TO SHAPE THE LOAF:
Place on a floured surface and shape into a round or rectangular shape. Place on a greased baking sheet. Let rise for 35 minutes, or until doubled in size.

WHEN READY TO BAKE:
Preheat oven to 400 degrees F, when oven is hot, bake for 30-35 minutes or until evenly browned and bottom crust is hard.

Source: Ciao Italia - Bringing Italy Home by Mary Ann Esposito