Mix the ingredients in a large bowl. Dough will be sticky and challenging to mix. Knead for 2-3 minutes and then place in a lightly oiled bowl.

Cover with plastic wrap that has been lightly oiled (so as not to stick to the rise). Allow to sit, undisturbed, for 9-10 hours in a relatively warm area. The dough should at least double if not triple in size.

Preheat your oven to 450 degrees F.

After that 9 hours, dump the dough onto a lightly floured work surface. Do not knead the dough and don't be tempted to "punch down" the dough. Be gentle with the dough as you don't want to destroy the air pockets that have worked so hard to develop.

Once you "dump" it on the floured surface, cut into two with a sharp knife. Carefully fold the ends under of one of the halves and shape into a loaf - place into a lightly greased glass loaf dish. Fold the ends under on the other and shape into a round sourdough loaf. Lightly flour your dutch oven and lift that round sourdough loaf into the dutch oven, being careful to keep that round shape.

(Bread does not need a second rise; the oven will produce a rather large loaf regardless of the rise on the dough).

Take a sharp knife and cut an "X" about 1/4-1/2 inch deep into the top of the round sourdough loaf.

Place the lid on your dutch oven and set in the fully preheated oven (you may have to lower the oven rack). Bake for 25 minutes. Carefully remove the lid and lower the oven temp to 425 degrees F. Bake an additional 15 minutes. Remove from the oven and allow to cool before slicing.

Your separate bread loaf can be baked for 15-20 minutes at 425 degrees F (during the latter half of the round loaf bake). Remove and allow to cool before slicing.

Keep tightly wrapped when not enjoying. Bread is best served toasted and smeared with butter.