Put dry ingredients into a large bowl and whisk together
Add water and stir with a spoon or spatula until all the flour is incorporated
Cover and allow to proof in a warm place for 2-3 hours
OPTIONAL - Refrigerate dough for up to 2 days. Letting it sit will help develop flavor. If you do this, take it out of the refrigerator and allow to return to room temp for 1 hour before baking!
Put a Dutch oven with the lid on into the oven. Preheat oven to 450°
Sprinkle your work surface with the extra flour and turn the dough out onto the surface.
Use a spatula to fold the edges over until you have a rough but squishy ball.
Place a piece of parchment paper next to the dough and use a scraper or spatula to flip it onto the paper. Move it to the center of the paper
Remove the Dutch oven from the hot oven and put the parchment with the dough into the Dutch oven. Replace the cover and bake for 30 minutes
Take the lid off the Dutch oven and cook another 10-13 minutes until a nice golden color on top
Remove from the oven(s) and cool on a rack for at least 10-15 minutes