In a bowl with a wooden spoon, mix in all the ingredients until they are well combined - should just be about 2-3 minutes. Not necessary to knead the dough.
Once incorporated, cover it with a tea towel at room temperature for about 2.5 hours.
After 2.5 hours, place the covered bowl with the dough into the refrigerator and let it refrigerate overnight (helps develop flavor and easier to work with when the dough is cold).
Next day, place the dutch oven with lid on into the oven and preheat the oven to 450F for at least 20 minutes.
On a table, place a large parchment paper (large enough to contain the dough) and sprinkle some flour on top.
Carefully remove the refrigerated dough onto the floured surface.
Shape the dough into a round ball by pulling the sides of the dough to the middle, forming a seam. Invert the dough such that the seam is at the bottom.
Optional: score the dough with a few slashes.
Carefully remove the dutch oven from the oven, and place the dough with the parchment paper into the dutch oven. Cover it with the lid and bake the bread for about 25 minutes.
After 25 minutes, remove the lid and continue baking for another 20 minutes or until the bread is golden brown.
Once baked, remove from the oven and let the bread cool completely before slicing it.