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Add all ingredients to a bowl and mix. (1½ c water is easier to handle; 1¾ c produces a better bread.) If mixing by hand, get your hand wet first so the dough is less likely to stick.
From dough into a rough ball in the bowl. Cover with siran wrap and a damp towel. Let rise for 2 hours.
After 1 hour of rising, preheat oven to 450°F. If using Dutch oven, cut parchment to cover bottom; set aside. Place pizza stone (1st choice) or Dutch oven (2nd choice) on middle rack. On bottom rack place an oven-safe bowl with 2” of water. Allow to heat for 1 hour while bread finishes rising.
After 2 hours, dough should have doubled in size. Turn dough out onto floured surface. Flour top of dough. Form dough into a ball by wrapping the edges under itself. With a sharp knife, cut an X into the top of the bread.
If using a Dutch oven, place parchment paper in the bottom. Flour pizza stone or Dutch oven parchment paper. Gently transfer bread. If using Dutch oven, place lid on pot. Bake for 35 minutes.
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