Start making this dough in the evening to bake the bread in the morning! Or vice versa!

Mix all ingredients together and run the dough in a stand mixer for 8-10 minutes.

The dough should not be firm but should come together when you increase the speed.

If you turn off the mixer, the dough should flow together again.

Let the dough sit on the kitchen counter overnight.

Preheat the oven in the morning to 250 degrees Celsius (482 degrees Fahrenheit) and place a cast iron Dutch oven or a clay pot in the oven to heat up.

When the oven is fully heated, take out the Dutch oven.

If desired, add a small spoon of oil to the bottom and swirl around.

Pour the dough into the Dutch oven, put the lid on, and bake for 30 minutes at 250 degrees Celsius (482 degrees Fahrenheit) convection.

Take the Dutch oven out, lower the temperature to 220, remove the lid, and bake the bread for an additional 20-25 minutes.

Turn the bread out onto a rack to cool before slicing and eating!

Enjoy it!