Mix the dry ingredients in a large bowl. Add only enough water to make a soft, yet stringy dough. The dough will be VERY sticky and look like a thick batter.
Cover the bowl and let it sit from 12-18 hours. This will develop the flavor.
Place a sheet of parchment (should be at least 14-inch/36 cm square) on the counter and dust heavily with flour.
While the dough is still in the bowl, turn it over on itself several times. Wet your hands; it makes it easier. Now turn the dough out on the floured parchment, seam (if any) side down. Dust the top with flour and cover with the bowl inverted. Let rest for about 1-1 1/2 hours.
While the dough is resting, place a 4-quart covered dutch oven with the cover on in the oven and pre-heat to 425F/220C.
Grabbing the parchment, carefully place the rested dough in the hot dutch oven letting the paper overhang. Replace the cover and place it back in the oven for 30 minutes.
Remove the cover after it has baked the 30 minutes and continue baking for 20 additional minutes or until the top is nicely browned.
Remove from oven and let the bread sit in the dutch oven for 15 minutes; remove to a rack to cool.