Place all ingredients in a large bowl and mix with a wooden spoon until combined, spraying the dough with a few additional tablespoons of water or beer so no dry flour is visible. Cover and set aside for 15 minutes until the liquid is absorbed.

With wet hands, grab one-quarter of the dough from underneath, stretching and folding over the other dough, working around the bowl. Repeat stretching and folding six more times around the bowl, wetting hands if needed. Transfer dough to a container with a tight lid and refrigerate overnight (or up to 7 days) to ferment.

Remove dough from the refrigerator in the morning and leave in the fermentation container for several hours until the dough reaches room temperature.

Place the dough on a lightly floured surface and repeat the stretch and fold techniques two more times with an hour in between.

Prepare a large Dutch oven by lining it with a long piece of lightly greased parchment paper that reaches the top of the pot’s sides. Remove parchment paper, place it on the counter and lightly flour its surface.

Form dough into a round loaf (boule), tucking stray dough ends underneath. Place formed loaf in the middle of the parchment. Use the parchment ends to lift the loaf and place it into the Dutch oven. Cover pot with a lid.

Let it rise for half an hour to an hour in a warm spot until the dough barely springs back when poked with a finger. Score the loaf with a lame or razor blade to permit bread to rise further as it bakes and cover the pot with lid.

Place Dutch oven with almost fully risen dough into a cold oven. Set the oven temperature at 450˚F(232˚C). Bake covered for 60 minutes, then uncover and bake for another 10 minutes to brown the top.