A note on the dough.

My basic recipe is.

5 1/2 cups (910 grams) unbleached all-purpose flour
1 cup of 10 grain cereal mix (Bob's Red Mill), or something similar
3 cups (680 grams) lukewarm water
1 Packet granulated yeast (active dry, instant, quick rise, or bread machine is fine)
1 to 1 1/2 tablespoons kosher salt

As in any baking endeavor, weighing flour is the best option because a "cup" of flour can vary in weight between 130-160 gas depending on how you scoop it. However, for this recipe it is super critical.
Mix dry ingredients, then add water. If the water is too hot, it won't kill the yeast when it is premixed with flour. Cover the bowl and let sit at room temp 8-18 hours then put it in the refrigerator covered with plastic wrap. This will last for over a week in the refrigerator.

To make bread.

Put a dutch oven, with its top on, in your oven and heat to 450 degrees. You can bake it on a cookie sheet or pizza stone, but it won't be as good.

Sprinkle some flour on top of the dough, to keep it from sticking to your hands. Grab a grapefruit size portion, or less, of dough. Hold the dough with the flour side in your palm and gently fold the sides upward to create a ball. Try not to crush the dough . Place the ball four side up in a bowl lined with non-stick aluminum foil or parchment paper. Cover and let sit at room temp for 90 minutes.

After the dough has rested, use scissors to cut the top in a few places and if desired, sprinkle with rye flour, flax meal , or rye flour. Lift the bread out of the bowl using the foil or parchment paper as a sling to carry it. Carefully lower it into the hot dutch oven, along with the foil or paper, and put the top on the dutch oven. Bake for 30 minutes and take the top off. Continue to bake until the crust is a nice dark brown. Remove from the oven an place on a cooling rack before slicing.

If you have to slice your bread before it cools, use a bread knife coated with oil. The slices will be a little gummy, so you will need to toast, bake or broil them.