Obtain a soft dough by mixing all the ingredients with a wooden spoon. Cover and let rise for 2+ hours until the dough doubles in size.
Remove the dough from the bowl onto a lightly floured surface. Scrape the bottom with a flat spatula or dough scraper if you prefer, and fold the dough over itself to form a smooth ball. Place the ball on parchment paper and place it back in a bowl. Cover and leave to ferment for at least 30 minutes.
Preheat the oven to 450°F and place the Dutch oven in the oven with the door OPEN. Heat for 20-30 minutes.
Place the dough with the parchment in the hot Dutch oven (be careful, no one has time to go to the emergency room for a 3rd degree burn today), cover and bake for 30 minutes. Remove the lid and cook for about 5 more minutes or until golden brown.
Remove from dutch oven and place on wire cooling rack.
*If you are not sure if your yeast is alive, test it first by starting with warm water, yeast and erythritol. It should be bubbly and foamy after about 10 minutes. If not, I'm sorry but your yeast is dead???? This step is not necessary, but I recommend doing it to avoid ruining your entire project.
**these are optional seasonings. You can also use garlic powder and rosemary, which are delicious. Other options: Add chives, finely chopped garlic, or make it sweeter by adding cinnamon, sugar and raisins. Play with it!
