How to make it:

1. Add all ingredients together in the bowl of a stand mixer with dough hook, zeroing out the weight for each ingredient if using a food scale.

2. Turn the mixer on 1-2 (never higher than 2 or medium-low) and let the mixer knead the dough for about 5 minutes. The dough will be sticky and doesn't quite form a ball. (If making by hand, knead for about 10 minutes.)

3. Turn off the mixer and scrape the dough into a medium bowl that has been lightly coated with oil. Cover with plastic or a tea towel and set aside for about 3 hours while the dough rises. I like to place the bowl in a cold oven (off) with just the light on.

4. After 3 hours, turn the dough and gently start folding up the sides. Grab the dough from the sides of the bowl and lift straight up to stretch the gluten. Turn the bowl 90 degrees and repeat this several times.

5. Cover again and let it rise for an additional 2-3 hours on the counter, or in the refrigerator for 12-15 hours.

6. After it has doubled in size, lightly dust your countertop with flour. Press the dough down with your fingers then start pulling up the sides and criss-crossing into the center. You may need to add more flour as this can be a loose dough. Shape into a ball by kneading and rotating in a circle, tucking in the bottom with the edge of your hand on each rotation. The top should be smooth. Dust with more flour and set the dough onto a piece of parchment paper. Score the dough with a sharp knife or bread lame (straight blade). Start at the top of the round (the side farthest from you) and on one side begin making one long 1/4” deep score from top to bottom, then create quick diagonal slashes in series from top to bottom on the other. If your dough is too warm to score clean lines, pop it in the fridge or freezer for a few minutes and try again.

7. Place a Dutch oven with a lid into a cold oven and heat to 450°F. Once heated, carefully remove the hot Dutch oven from the oven. Remove the lid and use both hands to place the parchment paper and dough inside the Dutch oven. Replace the lid.

8. Bake for 35-40 minutes.

9. Remove the lid and bake an additional 5-10 minutes, or until the top is nicely golden brown and when you tap on the top the bread sounds hollow.

10. Remove from oven and the Dutch oven. Let rest for at least an hour on a cooling rack before slicing with a serrated knife. Slicing a warm loaf of bread too early will result in a gummy and sticky interior.

Enjoy!

Notes: Store on the counter covered with a towel, beeswax paper, or even a plastic bag depending on your humidity level. Don’t place home-baked bread in the refrigerator; it will cause it to be stale faster than if it’s kept at room temperature. However, freezing individual slices of bread is a great way to preserve the bread and eat it toasted.