Mix all ingredients into a medium to large bowl to form “sponge.” Loosely cover and let sit on counter 12–24 hours.

Lightly flour counter (or parchment on counter); empty sponge mixture from bowl onto floured counter or parchment. Dusting with more flour as you go, fold the dough into itself a few times until it isn’t very wet and sticky. Shape into a ball. Cover the dough using the bowl the sponge came out of.

While dough is resting, place your Dutch oven into the oven while it is preheating to 450°F.

When oven gets to 450, remove pot and carefully place dough into the pot. Cover and return pot to oven. Cook for 30 minutes.

After 30 minutes uncover the pot and continue to cook an additional 15 minutes. Cool bread on a wire rack.