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laine
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Mix everything together in a big container with a lid until mostly combined
Wait 10 minutes then mix again real quick to combine any leftover bits of salt and flour
Cover and let it proof at room temperature for at least 16 hours, up to 24 hours
Shape into a ball and place on parchment paper, cover for 1.5 hours (or 45 minutes if kitchen is warm, or straight into cooler after initial 20 hours)
Preheat a dutch oven pan or cast iron pot with a lid at 450°F for 45 minutes
Carefully place proofed dough into the hot pan and cook covered for 25 minutes
Remove the lid and cook for another 20 minutes
Bake until darker than you think for better flavor and crust
Cool down on a wire rack for at least 20 minutes