Mix all ingredients in a large bowl using a wooden spoon or spatula. The dough will be sticky, that’s ok. Cover the bowl with a damp cloth and let it rest (proof) in a draft-free place (like a turned-off oven) for 2-3 hours, or until doubled in volume.

A few minutes before the proofing time is over, heat the oven to 450 F and place a Dutch oven (with the lid on) in the oven while it preheats.

Sprinkle some flour on the counter and turn the dough onto the counter. Gently fold the sides of the dough inwards (about 6 folds) to form it into a round shape. You may have to add flour to your hands to prevent the dough from sticking to them.

Using a dough scraper or large knife, transfer the dough to a piece of parchment paper.

Take the Dutch oven out of the oven (carefully, it’s hot!), and place the dough into the Dutch oven using the parchment paper. Allow enough paper to hang over the sides for easy lifting later.

Place the lid on and bake the bread inside the Dutch oven for 30 minutes. Remove the lid and bake for 15 minutes more until the bread is golden brown.