Whisk together the dry ingredients, and then add the wet ingredients. Mix using the dough hook of your standing mixer until evenly combined.
Mold the dough into a ball. Place it in a banneton basket or bowl lightly covered with olive oil and dusted with flour. Cover and leave it on the counter 6-8 hours.
OPTIONAL: Place your dough in the fridge for 10-12 hours (overnight).
Remove the dough from the fridge, and let it warm on the counter if needed. Preheat the oven with the Dutch Oven in it to 450 degrees.
Lightly knead your dough.
On a floured surface, shape the dough into a ball by flattening the dough and then folding the two sides over to the middle, repeating on the other two sides. Flip the dough so the smooth side is face up.
Place the dough on lightly floured parchment paper and dust it with flour. Score your dough using a sharp knife or bread lame.
Put your parchment paper with the dough on it in the Dutch Oven.
Bake at 450 degrees for 50 minutes with the Dutch Oven lid on. Then reduce the heat to 425 degrees, remove the lid, and bake another 40 minutes.
The inside of the bread should be at least 210 degrees when you remove it. Let the bread cool at least 4 hours before you cut into it.
