Combine the ingredients into a large bowl and mix until it is completely combined, about 2 to 3 minutes. The dough should be a little wet. Cover with linen and let sit for 15 minutes.
Remove the linen and stretch and fold the dough over 5 to 6 times and then cover it again and let sit for 45 minutes.
Remove the linen and repeat the process and then let rest for 2 hours or doubled in size.
Transfer the dough onto a clean surface dusted with flour and form the dough by cupping the outside to underneath the dough to form a cylinder like shape. Sprinkle some flour into the brotform and flip the dough over into it. Cover and let rest for 4 hours.
With about 30 minutes left in the proofing process, add your cooking stone dish to the oven and preheat to 475°.
After the dough is done proofing, remove the stone from the oven and flip the brotform right into the baking dish. Place the cover on top and place in the oven and bake at 475° for 25 to 30 minutes or until it is golden brown on the outside. Let rest on a rack for 30 minutes.