Add the water mixture to the flour (and gluten flour if using) and using a danish dough whisk, dough scraper, or your hands combine it until there is no dry flour left.

Cover and let that fermentolyse for 1 hour.

After 1 hour add in the salt and hand knead for 3 minutes. Then rest for 15 minutes.

Perform the 1st stretch and fold, cover, and let rest 30 minutes.

Perform the 2nd stretch and fold, cover, and let rest 30 minutes.

Perform the 3rd stretch and fold, cover, and let rest 30 minutes.

Perform the 4th stretch and fold, cover, and let rest 15 minutes.

Pre-Shape and rest 15 minutes.

Final Shape, place in a floured Banneton, cover Banneton with a plastic wrap, shower cap or something similar and put in the fridge for a cold proof up to 24 hours.

When ready to bake preheat your oven with the dutch oven to 500℉.

When oven is preheated take your dough out of the fridge and gently invert it onto parchment paper.

Score your dough with a lame, clean razor, or sharp knife.

Using the parchment as a 'handle' lift your scored dough and carefully place it in your preheated dutch oven.

Using a spray bottle do a few spritzes of water before putting the lid on.

Turn the oven temperature down to 450℉ and bake for 30 minutes.

Remove the dutch oven lid, turn oven down to 400℉ and bake for another 25 minutes.

Remove from oven and place bread on a cooling rack. Cool COMPLETELY before slicing.