In a non-reactive bowl, mix all the ingredients into a uniform dough. It will be somewhat wet, sticky, and shaggy! Cover with plastic and let stand overnight.
In the morning, scrape the dough off the sides of the bowl and with floured hands form into a dough by stretching the top side and roughly folding the dough underneath.
Line a large cast iron dutch oven (or two smaller ones) with parchment paper. Set the dough ball inside the dutch oven. Put the lid on. Let it rise in a warm spot for a few hours or until is has about doubled in size.
Gently flour the dough. Using a sharp knife or lame, score the top (optional).
Set oven to 450˚ F. Put the lid back on the dutch oven and place it in the cold oven. Set a timer to 40 minutes.
After 40 minutes of baking, remove the lid and bake for another 20 minutes or until the crust is nicely browned.
Carefully lift the bread out of the dutch oven, remove the parchment paper, and let cool on a wire rack.