Mix the dry ingredients together in a stand mixer bowl, then add the water and knead with the dough hook attachment. Add more water if the stand mixer struggles to mix. Knead until smooth, about 5 minutes. The dough should climb up the hook.

Cover with a damp towel and leave in the oven with the light on until it has doubled in size, about an hour in mild weather (cold weather may take longer). Alternatively, spray a 2qt cambro with nonstick spray and let proof in a 100°F dehydrator.

Shape and portion into desired end product, like a bread pan, and let double in size again.

Preheat the oven to 400°F.

Score the bread and put it immediately in the oven. Bake until the bread reaches 190°F in the center, about 25 to 45 minutes.