In a very large bowl, whisk the dry ingredients together until thoroughly combined. Create a well in the centre and add the warm water, maple syrup and the oil. Stir the water into the dry ingredients to form a dough. You want to stir until it’s all incorporated and the dough looks shaggy but mixed together, about 1 minute.

Lightly grease the sides of the bowl, and turn the dough over in it to grease the dough. Cover with greased plastic wrap, an alternative wrap or light kitchen towel and let it rise on your counter for 2 to 3 hours. If your kitchen is cold, place it in your oven with the oven light turned ON and the oven OFF for a warm, draft free area for it to rise. The dough will double in size so be sure to use a bowl tall enough to manage this rise.

In the last 30-40 minutes of rising, place your Dutch oven in the oven and preheat at 450℉/230°C. You want to add your Dutch before preheating so it preheats with the oven.

After two hours, the dough should have bubbles on the top. Flour a surface with at least 1 tablespoon flour spread out, then pour the risen dough onto it. Sprinkle another ½ tablespoon of flour onto the top of the dough and flour your dough scraper/knife/large spatula.

Using your dough scraper or large knife or spatula, fold the dough on top of itself. Do this by pulling the outer edges up and onto the centre. Rotate the dough and do it a few more times, about 6 to 12 times. You want the dough to feel a bit tighter and to start forming a shape.

Scoop the dough and place onto a piece of parchment paper. Using your hands, scoop/shape it into a circle.

When the oven is preheated, remove the dutch oven carefully with oven mitts. Take the lid off and place the dough (on the parchment paper) into the Dutch oven. Place lid back on and place it all back into the oven.

Bake for 45 minutes. After that time, open the oven, carefully remove the lid and continue to bake for an additional 15 to 20 minutes until the crust is at your desired level.

Remove from the oven, and set down. Lift up the edges of the parchment to transfer the bread to a wire cooling rack.

Completely cool, then slice, serve and enjoy! If you can't wait, cool it for at least 30 minutes!