Add all of the ingredients to a mixing bowl and stir together. The dough will be sticky, shaggy and a hot mess. That's okay, it's supposed to be that way.
Cover the bowl with a towel and let rise for 60 minutes. I used the proof setting on my oven, if you don't have that setting you can turn on your oven, and set it on your stove so it has a warm place to rise. OR you can set it near your warm air vents.
Shaping the bread
Lay out a piece of parchment paper and dust it with flour. Transfer the dough from the bowl to the paper and behind shaping it. You'll want to stretch out each side and fold it over and work around until you have it in the shape of a ball. (Don't worry you can't mess this up).
Flip it over to where the smooth side is up. Cover with the towel and let it rise for roughly 20 minutes (or until the dutch oven is read in the next step.
Heating the dutch oven
Place the dutch oven in the oven (I didn't include the lid). Preheat your oven to 450F and let it come to temperature. Your bread will rise while your dutch oven heats up.
Baking the bread
Using oven mitts, take the dutch oven out of your oven and place it on top of the stove. Lift the bread using the parchment paper and transfer it to the dutch oven. Score the bread to let steam escape while it bakes. I just did a simple slash down the center with a knife, but you can make it pretty with designs if you'd like.
Cover with the lid and transfer it to the oven. Bake for 30 minutes. When it's done the color will be pale. Place it back in the oven without the lid for another 10 minutes, or until is golden brown of to your liking.
Remove from the oven and lift the bread out of the dutch oven using the parchment paper. Let cool for at least 30 minutes.
Serving ideas: butter and a sprinkle of sea salt, olive oil and balsamic, or straight up.