Mix all of the dry ingredients in a medium bowl. Add water and stir with a Danish dough whisk or wooden spoon until ingredients are incorporated, 30 seconds to 1 minute.
Lightly coat the inside of a second medium bowl with vegetable oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 to 24 hours at room temperature. (See Tips 4 and 5)
Remove the dough from the bowl to a piece of floured parchment paper and fold it over several times to form a ball. Place the dough seam side down on parchment paper. Cover with a clean dish towel and let it rise at room temperature until more than doubled in size, 2 to 3 hours. (See Tip 6)
Preheat oven to 450°F. Place 7 ¼ quart (28 cm) covered Dutch oven in the oven at least 30 minutes prior to baking to preheat. (See Tip 7)
Once the dough has more than doubled in volume, remove the pot from the oven, lift the dough on the parchment paper, and place the dough on the parchment paper into the pot. Cover with the lid and bake 30 minutes. Then remove the lid and bake uncovered for another 10 to 15 minutes, until the loaf is nicely browned.
Yield: One 10-inch round loaf.