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.

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.

In the last 30-40 minutes of rising, place your Dutch oven in the oven and preheat at 450℉/230°C.

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.

Using your dough scraper or large knife or spatula, fold the dough on top of itself about 6 to 12 times until it feels a bit tighter.

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

Carefully remove the Dutch oven with oven mitts, take the lid off and place the dough (on the parchment paper) into the Dutch oven. Place lid back on.

Bake for 45 minutes, then open the oven, carefully remove the lid and continue to bake for an additional 15 to 20 minutes.

Remove from the oven and transfer the bread to a wire cooling rack. Let it cool completely before slicing and serving.