Whisk the dry ingredients together in a large bowl.
Add water and mix to combine. Don’t over mix.
Let stand 8 – 24 hours until doubled.
Roll dough onto a floured surface into a ball.
Preheat Cast Iron Dutch Oven at 450 degrees.
Transfer dough to dutch Oven and bake for 30 minutes.
Remove Cover and cook an additional 7-10 minutes until brown.
Remove from oven to a cooling rack.
Slice and serve.
Give the dry ingredients a really good whisking before adding the liquid.
Use fresh yeast, and at least room temp water.
The original recipe called for 2 to 3 tsp. of kosher salt which I reduced a bit.