Combine all ingredients in the bowl of an electric stand mixer. Mix on low-medium speed with the dough hook for 10 minutes. (If you don't have a stand mixer, you can combine everything until it becomes difficult to stir, turn it out onto a lightly floured work surface, and knead for 10-15 minutes or until the dough is smooth and elastic; try not to add too much extra flour!) Turn into a large, greased mixing bowl, cover with plastic, and allow to rise for 3 hours (or until doubled) in a warm place.

Note:

When you measure flour by volume (cups), sometimes you end up with more than you need, so your dough might be a little dry. If this is the case, you might need to add a little extra water to this recipe, up to 4 Tbsp. If your dough looks dry, add 1 Tbsp extra water at a time (mixing or kneading after each addition) until the mixture comes together into a well-incorporated dough. Stop adding water when it looks like your dough is coming together, and finish mixing or kneading until it's smooth and elastic, 10-15 minutes as per the directions in step 1.

If you measure by weight, each cup in this recipe = 140 grams, and the amount of water in the recipe (1/2 cup) should work out just fine.

Turn the risen dough out onto a lightly floured work surface, and shape into a smooth loaf. Turn the shaped loaf upside down into a lightly floured banneton proofing basket or bowl lined with a tea towel, again dusted with flour. Cover and allow to rise 45 minutes longer, or until puffy. Set aside.

Place a dutch oven onto a cookie sheet and into your cold oven. Preheat the oven to 500 degrees F, and allow the dutch oven to heat with the oven for 15 minutes. (See recipe notes if you don't have a dutch oven.)

Turn the dough out of the proofing basket onto a piece of parchment paper. It should be large enough for you to lift it by the edges to move the loaf of bread easily. Score the top of the bread with a scoring knife. Carefully transfer the loaf (on the parchment) to your hot dutch oven, quickly covering it with the lid and returning it to the oven. Bake for 15 minutes.

Carefully remove the lid from your dutch oven, close the oven door, and reduce the oven temperature to 450 degrees F. Continue baking your loaf for 25-30 minutes or until golden brown and the loaf sounds hollow when tapped with a wooden spoon.

Remove the cookie sheet with the dutch oven on it from the oven; gently remove the loaf with the paper from the dutch oven (I like to use a spoon or some other utensil to lift it out), and cool on a wire rack. Cool completely before slicing.