Add the water and mix until combined, about 30 seconds to 1 minute. The dough will be sticky.

Cover the bowl with beeswax wrap or plastic wrap, and let the dough rest for 12 to 18 hours at room temperature, about 70˚F. The dough is ready when you see bubbles dotting the surface.

Lightly flour a work surface and dump the dough out into the center.

Dust the top of the dough with flour, and use the rubber scraper to pull the dough from the sides and fold it over about 3 or 4 times. Let it rest for 10 minutes.

Spread a square of parchment paper on the counter. Dust your hands with enough flour to keep dough from sticking to your hands and shape the dough into a ball. Place the dough in the center of the parchment paper.

Grab the four corners of the parchment paper and lift the dough back into the bowl.

Sprinkle the top with flour, cover with a kitchen towel, and let the dough rise until doubled in size, about 1 to 2 hours.

About 20 minutes before the dough is finished rising, place the Dutch oven into the oven and preheat to 450˚F.

When the dough is ready to bake, remove the hot pot from the oven. Take off the cover and place the dough into the pot by grabbing the four corners of the parchment paper, lifting the dough out of the bowl, and lower it into the hot pot.

Cover with the lid and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes until the loaf is nicely browned.

Remove the loaf from the pot, and let it cool before slicing.