Combine flour and water in a large mixing bowl. Mix thoroughly until there are no patches of dry flour. Cover and let rest for 20 minutes.

Add yeast, salt, and rosemary and mix into dough but stretching and folding the dough. Stretch and fold for 5 minutes then cover and allow the dough to rest for 30 minutes.

Stretch and fold dough for 5 minutes. Dough should stretch but not break. Cover and allow dough to rest for 1 hour. Stretch and fold again for 3 minutes.

Cover and allow dough to rest for 2.5 hours. Fold the dough by pulling the corners into the middle of the dough. Repeat 4 times. Sprinkle the dough with flour and add to a heavily floured proofing basket. Let the dough rest for an hour.

Preheat oven to 450 degrees F. Place an oven safe dutch oven in the oven for 30 minutes while the dough is resting.

Remove the dutch oven from the oven and flip the dough onto parchment paper and place into the dutch oven. Cover with a lid and bake for 35-40 minutes, until golden. Remove lid and allow it to bake for an additional 5-10 minutes.

Allow bread to cool for 30 minutes to an hour.

Eat!