In a medium size mixing bowl mix up all the ingredients with a wooden spoon. Make sure that there are no dry pockets left in the dough. Cover the bowl with plastic wrap and leave it for 18 hrs in a warm, draft free place. The best is in a cool oven.
Dust the counter generously and after taking the dough out of the bowl gently level the dough with your finger tips, make a flat rectangular shape, about 2.5 cm (1″) thick. Use as much flour as needed to prevent the dough sticking.
Fold each side of stretched dough inwards like an envelope. Turn the dough upside down, with all the joints down and smooth surface on the top. Dust the plastic wrap to prevent sticking, cover the dough and let rest for 15 minutes.
Transfer the dough into a proofing basket. If you don’t have a proofing basket line the clean mixing bowl with well floured kitchen towel. Cover with plastic wrap and let rise for 1.5 hrs.
Put a covered baking dish in the oven and heat it up at 260 ºC (500 ºF). I used Lodge 5 quart cast iron Dutch Oven as a baking dish. The dish has to be blazing hot when you are ready to put the dough in.
Put the dough in the baking dish, cover and bake 57 minutes at 260 ºC (500 ºF).
Reduce temperature to 232 ºC (450 ºF), remove the lid and bake for another 15 minutes.
Let the bread cool off for couple of hours on a cooling rack.