Combine all ingredients in a large bowl and mix well.

Cover with plastic wrap and set aside in a dark, warm spot and let rise for at least 12 hours and up to 18 hours (I actually let rise for 22 hours).

After the dough has proofed, dust your counter with flour and knead the dough for a few minutes. It is very sticky and you can’t avoid it getting stuck on your hands. I added enough flour to get the dough to a very moderate tacky level.

Turn your oven on to 450 degrees before you work your dough and to stick your Le Creuset in the heated oven for 30 minutes.

After kneading your dough, put in your pot and cook for 30 minutes covered.

For the last 15 minutes of cooking, remove the top.

When finished cooking, let cool in the pot to get the crust good and hard.

Serve and enjoy!