So a day went by and when we check the dough we'll see it's fattened up well. There will be some hueg bubbles under the surface. Too bad the whole thing will deflate as we put it into the bowl we bake it in. Oh well, we can remedy the situation by letting it rest again some hours.
The baking process have two steps: steaming and baking. Again several ways to do it depending on what we have.
If you only have a bowl (obviously not the plastic leavening bowl I mentioned but a metal or ceramic one, maybe glass), but no lid to close it down, you need to put a cup of water into another bowl and place it at the bottom of the oven. If you have a lid you don't need to do such tricks because the bread will have enough moisture to cook through in the enclosed space.
On the other hand if you have a ceramic bowl with lid, but the type that has no glaze on it, you need to soak the lid in water. I think the reason behind it is that it doesn't hold the steam in that well so needs more moisture.
Depending what oven is available for you the setting can be different. Also with no lid it is also different.
This is how I do it with lid: I set the heat a bit higher than average. I don't pre-heat the oven, but warm it together with the bread. 30-40 mins until warms up, then a 25-30 mins steaming, then I take off the lid and bake it for another 25-30 mins. You have to experiment with this.
(I also use a double bowl to avoid the bread getting charred on it's bottom.)