Preheat oven to: 450 degrees (F)
This is a two-day recipe: you're going to set up the dough on the first day (this only takes a few minutes) and then let it work overnight in the refrigerator, before using it the following day.
Combine all dry ingredients in the bowl of the Kitchenaid mixer and whisk. Using the dough hook, start the mixer at speed 2, and SLOWLY add the water. This will make a sticky, shaggy dough. Lightly grease the rising bucket (I use olive oil), transfer the dough into it, cover and let rise at room temperature for about an hour. Then put the (covered) rising bucket into the fridge and forget about it until tomorrow (or up to a week! There's a lot of dough here and you can use it a little at a time)
On baking day, get about a pound (16 ounces) of dough from the bucket and drop it on a floured board (the flour will help deal with the massive stickiness of the dough). Shape it into a ball, cover with a damp paper towel, and let it warm to room temperature (about an hour).
Preheat the oven to 450 degrees. The hotter the better and let it get to the temperature and stay there for a while before you bake. If you have a baking stone, make sure that it is in place.
Fold the dough into a boule ... this involves working it into a slightly round shape and folding it in under itself to develop some surface tension on the top. YouTube is awash with videos suggesting ways to do it, but you'll develop your own method over time. Set the boule on a half-sheet of parchment and let it sit for another hour.
OK, bake time. With a bread razor or serrated knife, make two or three 1/2" deep slices across the top of the dough, then pick up the parchment paper and lower the dough into a dutch oven. Cover and put in the preheated oven.
Bake for 20 minutes. Then carefully remove the dutch oven lid (really hot!) and bake again until the boule is well-browned (another 20-25 minutes). Remove from the oven and carefully lift out the boule on the parchment paper and transfer to a wire rack.