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Knead all the ingredients in a stand mixer until stretchy and pulling away from the sides of the bowl. It should pass the ‘windowpane’ test. Or start the stretch and fold method.
If it doesn’t pass this test and is breaking apart, then place it back into the stand mixer and knead for a few more minutes.
Place in a large, oiled bowl and cover with plastic wrap, beeswax wraps, or something that is air tight.
Allow to ferment for 8 to 24 hours in a warm place or until doubled.
The next day, punch down the dough, shape it, and put in a banneton basket. Allow to rise until doubled (about two to four hours, depending on temperature of house). Or place in the fridge for 12-15 hours.
Preheat oven to 500 degrees with cast iron Dutch oven inside for one hour.
Turn the dough out onto parchment.
Optional: Sprinkle with flour and score with a pretty scoring pattern.
Place into the preheated Dutch oven (parchment paper and all).
Optional: Add steam and spray top for a crustier exterior.
Bake 20 minutes with lid on. Remove lid, reduce heat to 450, and bake an additional 20 minutes.