Add all ingredients to a stand mixer with the dough hook until stretchy and pulling away from the sides of the bowl. You should be able to stretch out a small piece of the dough so thin that you can see through it.

Place dough in a ball form into a large oiled bowl and cover with beeswax wraps or lid (air tight).

Allow to rise for 8 to 24 hours in a warm place. I like to do this in my microwave (off).

The next day, the dough should have grown. Punch it down and reshape.

Now you can put it back in the bowl to rise, or put it in a banneton basket. I don't own one, so mine won't be that pretty. Use what you have. Allow to rise for 2-3 more hours until it has doubled in size. This time depends on the climate of your house, so feel it out.

Preheat oven to 500 degrees with cast iron Dutch oven inside.

Turn the dough out into dutch oven.

Optional: Sprinkle with flour and score top.

Place into the preheated Dutch oven.

Bake 20 minutes with lid on at 500F.

Remove lid, reduce heat to 450F, and bake an additional 20 minutes.

Allow to cook before slicing (if you can resist! It truly does affect the texture of your bread).