Combine all of the ingredients in a large mixing bowl. The dough will not be overly sticky but should come together. Add just a little water at a time if needed to incorporate all the flour.
Cover the dough with plastic wrap or bees wax wrap (something not porous) and put a towel over the top to help it seal. Set the bowl aside for at least 8 hours to rise (I have gone as long as 24 hours).
When ready to bake, heat oven to 450F. Place a large cast iron pot (dutch oven) on the medium or medium low rack while preheating for it to get hot.
Use a spatula to scoop the dough into the hot pot. (If preferred, shape the dough on the counter during preheating but I find it is easy to drop the dough in a rough circle straight into the pot).
Place the lid on the pot and cook at 450F for 30 minutes.
Remove the lid and let cook an additional 15 minutes to further brown. If it looks or smells done sooner, remove from oven sooner.
Let the bread cool completely on a cooling rack.
Notes
This makes one large loaf of rustic bread, which is much more dense than a French bread.If your bread is cooking too fast on the bottom which commonly happens to me, place a baking sheet on a rack lower than the pot to help disperse heat that is coming from the bottom.