Combine all the ingredients in a stand mixer, Use a dough hook and mixer on low to medium speed for 10 minutes, until a nice dough forms. It will be sticky but thats ok, just flour your hands when working with it. Use a rubber scraper to help get all of it out of the bowl into a greased and floured bowl or floured banneton basket.

Alternative: If you don't have a stand mixer- you can mix all the ingredients in a bowl with a dough whisk or use your hands. Doing this method you will need to do a set of stretch and folds every 30 minutes for 2 hours. 

After being mixed: keep in a bowl and cover it and put in a warm place, let it ferment for 8-12 hours.

After the first rise, take it out and kneed on a lightly floured surface, then prepare your pan you will bake in. and place in this pan, make sure you use parchment paper and grease the sides. Let it sit covered until it doubles in size. This is your second rise which takes about 3-5 hours. 

Prepare your dutch oven, Heat it in the oven at 440 degrees F for 40 minutes.

Before baking, use egg wash and brush over the top of your loaf. Then place your loaf in the pan inside your dutch oven and cover it with the lid. Bake for 25-30 minutes.

After this time, lower the temp to 350 F and uncover your dutch oven and continue baking. It will brown on the top. bake it for another 30 minutes. 

When done take out of oven and remove from pan and place on cooling rack, let it cool for at least an hour before cutting into so it sets well throughout. 

Store in airtight container or zip lock bag if eating quickly, otherwise refrigerate or freeze. 

Enjoy!