Step 1

In a non-reactive bowl, mix all the ingredients into a uniform dough. It will be somewhat wet, sticky, and shaggy! Cover with plastic and let stand overnight.

Step 2

In the morning, scrape the dough off the sides of the bowl and with floured hands form into a dough by stretching the top side and roughly folding the dough underneath.

Step 3

Line a large cast iron dutch oven (or two smaller ones) with parchment paper. Set the dough ball inside the dutch oven. Put the lid on. Let it rise in a warm spot for a few hours or until is has about doubled in size.

Step 4

Gently flour the dough. Using a sharp knife or lame, score the top (optional).

Step 5

Set oven to 450˚ F. Put the lid back on the dutch oven and place it in the cold oven. Set a timer to 40 minutes.

Step 6

After 40 minutes of baking, remove the lid and bake for another 20 minutes or until the crust is nicely browned.

Step 7

Carefully lift the bread out of the dutch oven, remove the parchment paper, and let cool on a wire rack.