Follow the first three steps of the Kindergarten Honey-Wheat Bread recipe, using the amount of ingredients listed above (you won't need honey and oil) and letting the dough rise for 3 hours rather than 90 minutes.
Using a metal dough scraper, pull the dough onto a floured countertop and divide it into two equal pieces. Use the scraper to help form the dough into rounds. Dust with flour and cover with a kitchen towel. Let rest on the work surface for 30 minutes.
Remove towel; add a bit more flour to your work surface. Flip over one dough round and give it what's known as a letter fold: Fold the far side of the dough down so the edge hits the midpoint, sealing the dough against itself. Now fold the bottom up to meet the seam and seal again. Turn so the seam is vertical and repeat the process. (You can watch a video on @alchemybread's Instagram account to see how it's done.) Repeat with the other round of dough.
Place each dough round, seam side up, in a proofing basket, or use wicker baskets or mixing bowls lined with floured dish towels. Place an empty 6-qt. Dutch oven in the oven; preheat to 475°F.
Let dough rise another 60 to 90 minutes, until when pressed with a finger it leaves an indent instead of springing up. Put one dough round in the fridge.
Flour your work surface well and tip the other dough round out of the basket onto surface, placing it seam side down. Pull your very hot Dutch oven out of the oven (yes, it was in there up to 90 minutes!), and put it on top of the stove with the lid next to it. Cut two deep slashes in the top of the dough, making a big X. This will allow your loaf to spring upward in all directions and rise while it bakes. Pick the dough up with your hands and gently drop it into the Dutch oven, seam side down, being careful to avoid burning your hands. Put the lid on Dutch oven; bake 25 minutes.
Remove cover from the Dutch oven. Continue baking for another 15 to 20 minutes. The finished loaf should be golden brown and will sound hollow when you thump it with your fingers. If the loaf seems to be browning too quickly, turn your oven down to 450°F. Remove the loaf from Dutch oven; cool for at least 30 minutes on a wire rack. Remove second dough round from the refrigerator, and repeat the baking process.