Mix the ingredients in a large bowl with either a wooden spoon or another spoon or spatula for about 1 minute.

Cover the bowl with plastic wrap and leave it at room temperature for 18 hours. You can go less if you want, but I would not go under 14 hours or longer than 20.

Before you bake, preheat the dutch oven to 500 degrees for 30 minutes.

On a lightly floured surface carefully remove the dough from your bowl onto the surface. Gently form the dough into a ball and place it on parchment paper.

Pro Tip: I do this with a bench scraper as the dough is so sticky and I don't want to overwork it.

I like to slit the top of the dough with a razor blade or a very sharp knife. This allows you to know where the steam escapes.

Remove the dutch oven from your oven, be careful, it is HOT!

Add the parchment paper with the ball on top into the dutch oven. Place the lid on it and move it to the oven.

Bake for 25 minutes. Reduce the temperature to 425 degrees and remove the lid. Bake for another 25 minutes. It will be a deep golden brown.

Remove it from the oven and carefully take the bread from the pan. Allow it to cool for at least 30 minutes on a wire rack. This will let the starches set.