In a large mixing bowl, add all of the ingredients and stir to combine. Use your hands to squeeze and pinch the dough all over until all of the flour is fully hydrated.

Cover the bowl with plastic wrap (or a shower cap works really well) and let bulk-ferment at room temperature for 31/½ hours. It is ready to be used once it is at least double in size and bubbly on top.

Using a damp hand, scoop your hand underneath the dough, pulling up on a section, and fold it down over the top of the dough.

Continue doing this all the way around the bowl until the dough is formed into a tight ball. Pinch to seal the seam

Dust a piece of parchment paper with cornmeal or flour. Dust the dough and your hands with flour. Transfer the dough, seam side down, to the parchment. Dust more flour over the lop, cover with plastic wrap, and let proof for 45 minutes to 1 hour until puffy and full of air.

30 minutes into the proofing time, position an oven rack in the center position and place a Dutch oven or oven-safe pot with a lid inside. Preheat to 450°F/230°C.

Carefully transfer the dough on the parchment into the preheated pot and cover with the lid.

Bake at 450°F/230°C covered for 30 minutes. Remove the lid and bake for another 10-20 minutes until the crust of the bread reaches a deep golden brown.

Let cool on a cooling rack for at least 1 hour before slicing.

Store uneaten bread cut-side-down on a cutting board in the open air for up to 2 days. Then slice and transfer to the freezer for storing up to 3 months.