Step 1

Combine all the ingredients in the bowl and stir until it is well combined. The dough will have a rough, chunky look.

Step 2

Dump the dough onto a work surface and knead the dough with your hands until it is smooth. Approximately 10 to 12 minutes. (Essentially, you are massaging the dough by stretching and pushing. This will help develop the gluten.) At this stage, it will be wet and sticky. Try not to add more flour or your finished bread will be dense and heavy. The dough will stick to your hands and feel messy but if you get your hands wet it won't stick as easily.

Step 3

Place the dough into an oiled bowl and turn it so oil coats the top of the dough. Cover with plastic wrap and let it sit at room temperature for 3 to 6 hours (see notes) or in the refrigerator overnight. (A longer proof time in the fridge will give the bread a more complex, sourdough flavor.)

Step 4

Turn the dough out onto a work surface and form it into a round ball. (See notes)

Step 5

Place the ball of dough into a proofing basket or any container that is the shape that you want your bread to be shaped. (See notes)

Step 6

Let the dough rise again a second time for 3 to 6 hours** at room temperature until almost doubled in size. (Or you could let it rise in the fridge overnight for 12 to 15 hours)

Step 7

Preheat the oven to 450°F. Place the Dutch oven inside so it gets hot. It should take 20 to 30 minutes to preheat the Dutch oven.

Step 8

Place a piece of parchment on a board then lay it on top of the proofing basket. Flip the board and basket so the basket is on top then remove the basket.

Step 9

When the oven is hot, use the parchment paper to place the bread into the Dutch oven. Make a slash in the loaf with a sharp knife. For an extra burst of steam and a slightly higher rise, spray the dough with a bit of water.

Step 10

Bake for 20 minutes then remove the lid and finish baking for another to 30 to 35 minutes.

Step 11

Let the bread cool completely before slicing it.