Combine all the ingredients in a large mixing bowl. The mixture should be quite sticky/wet but not soupy. Adjust with a little bit more flour if it seems too wet or a little more water if it seems too dry/firm. Cover the dough with plastic wrap or a clean kitchen towel and let it sit on your counter for 12-20 hours (overnight).
After the initial resting period, wet your hands to prevent sticking. Place the dough onto a lightly floured work surface. Gently reach under one side of the dough, lift it, and stretch it upwards, then fold it over towards the center of the dough. Repeat this process from all four sides, essentially folding the dough into a rough square or rectangle. (You can also do this process in the bowl instead of on the counter, if you prefer) Place the dough seam side down and let it rest covered by the bowl for 30 minutes to 1 hour.
Second Fold (optional):
If you feel the dough needs more structure, you can repeat the folding process after another 30 minutes to an hour of resting.
30 minutes before baking, place a Dutch oven with the lid on the lowest rack in the oven and preheat the oven to 450°Fahrenheit (225°C).
When ready to bake, carefully remove the Dutch oven from the oven, remove the lid and pour a touch of vegetable or olive oil on the bottom of the pan and place the bread inside. Drizzle with a little olive oil, sprinkle with a combination of seeds and a pinch of flakey sea salt. Cover with the lid and place back in the oven. Let the bread bake for 30 minutes, then remove the lid and bake for another 15 minutes uncovered until golden and crisp on top.
Remove the bread and let sit in the Dutch oven for about 5-10 minutes before gently removing the bread and placing it on a rack to cool completely before slicing.