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1
Day One: combine first four ingredients in a bowl. Cover with a plate or plastic wrap. Leave on kitchen counter overnight.
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2
Day Two: Add next two ingredients and stir to combine. Recover and let sit on counter another day.
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3
Day Three: Put mixture into bowl of standing mixer with paddle blade. Add last 1/2 C water and 3 cups of flour. Stir on low speed until combined. Switch to dough hook; gradually add up to another cup of flour until dough just clears bowl. It is OK if it's sticky.
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4
Dust with flour, roll around in mixer bowl, cover with a plate or plastic wrap and let rise until double, usually a couple of hours.
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5
I use a bread basket dusted with rice flour for the final rise. You could use a bowl. Punch dough down, fold into a neat round and place seam side down in basket or bowl. Cover with plastic and let rise again, usually an hour and a half.
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6
Place a cast iron dutch oven with an oven-proof lid in the oven on the rack in the middle. Preheat oven to 500.
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7
Remove dutch oven from oven, take off lid. Invert dough into your hands, and VERY CAREFULLY lower/plop into hot oven. Replace lid. Place in oven and bake 10 minutes.
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8
Reduce heat to 350. Bake 30 minutes longer. Remove from oven, take off lid, and VERY CAREFULLY remove bread. Cool on rack.
