Mix together all ingredients EXCEPT the yeast for 5 minutes, in mixer or by hand. It will be wet and sticky!

Let the dough rest 15 - 30 minutes to better absorb the liquids.

Sprinkle the yeast into the dough, and mix or knead for another 3 minutes

Transfer the dough into an oiled bowl with plenty of room to rise and a lid.

Every 30 minutes, do a set of stretch and folds (optional if using a mixer)

After the 3rd set of stretch and folds, preheat your oven and your dutch oven, by setting the oven to 420 F.

Once the oven gets to temperature, quickly remove the dutch oven and close the door.

Sprinkle flour to line the bottom of your dutch oven, then gently place the dough into it, and sprinkle the top of the loaf with flour.

Score the top of the loaf with a sharp knife, razor, or snip it with scissors

Place the lid on your dutch oven, and put it into the oven for 30 minutes

Remove the lid and lower the oven temperature to 400 F, baking for another 20 minutes

Remove from the oven, and place on a cooling rack with air flow all around the loaf

Allow to cool before slicing