Combine all ingredients EXCEPT the salt into a large mixing bowl and stir with a spoon or spatula to create a wet, sticky dough.  Cover with a towel and allow to rest for 30-60 minutes.

After the resting period, measure the salt and add it to the dough. Knead gently on the counter for 40 turns until the salt is worked in. Place in a clean, lightly greased bowl. Cover with the towel and allow to rest at warm room temperature, ideally 80-90 degrees, for 1 hour.

After an hour, do ONE knead/ fold motion of the dough. This can be done right in the bowl or on the counter. You are trying to reshape the dough back into a round ball, even though it will want to relax back out to a flat shape. Shape it once and then cover and allow it to rest for another hour.

Repeat step three, two more times, for a total of three kneads/ and folds, each spaced an hour apart. Cover the bowl for a final 1 hour rest at warm room temperature.

Your dough should now be puffier, but may not have doubled in size (or even close). It is now time for the second proof, which is a cool rise in the fridge overnight. Dust a banneton or bowl with a tea towel VERY generously with flour (rice flour is best) and place the dough into it. Remember that what is on the bottom of the bowl will be the top of your loaf.

Cover tightly with plastic wrap and place in fridge overnight, for 12-18 hours.

In the morning, preheat your oven to 425 degrees. Sprinkle a sheet of parchment with cornmeal, then dump your dough into the center. Gently lift off the basket or bowl. You should have a rounded loaf and the bottom should now be on the cornmeal coated parchment. Dust again with flour and slash with a lane or very sharp knife. Place this sheet carefully into a dutch oven and cover with the dutch oven's lid.

Bake with the lid on for 30 minutes, then remove the lid and bake for 30 minutes more

Remove bread from Dutch oven and peel off the parchment. Allow to cool at least 3 hours before slicing.