In a large bowl, add your water (doesn't have to be warm unless using active dry - see note), yeast, flour, any additions, and salt. Always make sure you don't add salt directly to yeast, but use flour as a buffer.

Mix together until a shaggy mass. Transfer to a lightly oiled bowl, cover with plastic wrap, and let sit for 14+ hours (ideally overnight). The dough will be ready when it is twice its size and very puffy.

Flour a work surface and tip out your dough. Fold the edges over, like a book,, once in each direction, to dispel the air. Tuck the ends under to make a nice boule, lightly dust with flour, and cover with cling film.

Allow dough to rise for 30 minutes-2 hours, depending on how warm your kitchen is.

Preheat oven to 250°C (500°F) at least 30 minutes before you are ready to bake. Place your dutch oven (or other covered baking dish that can withstand the heat) in at this time, to allow it to come up to temperature.

When ready to bake, remove the dutch oven, and tip your dough into the pot, either seam side up, or down (your choice).

Cover the pot, and bake in the oven for 40 minutes, then remove the lid and bake for an additional 15-20 minutes to brown.

When the bread is baked, you should be able to rap your knuckles on the bottom and hear a hollow sound. Don't worry too much about over baking this bread. If it's getting too brown, simply replace the lid.

Allow the bread to cool completely before cutting.