In a large bowl, combine the warm water and yeast and let it sit for 5 minutes.
In another large bowl, combine wheat flour and salt.
Create a well in the wheat flour, pour the oil, water and yeast into the dry ingredients.
Use your hands to knead the dough together.
Once combined, place dough in an oiled bowl, and cover with a tea towel to rest for 2 hours.
Uncover the dough and check to see if it doubled in size. Use a rubber spatula to fold the dough into the center from the edge of the bowl. Turn the bowl as you fold in the dough 8 times all the way around. Cover and let the dough rest for 2 additional hours.
Once the dough doubled in size again, transfer the dough to a lightly floured surface. Using your hands fold the dough under itself and bring dough together into a ball. Put the smooth side of the ball up back into a bowl, cover and rest for 1 hour. Also, place the dutch oven in the oven at 450 F to preheat for 1 hour.
Carefully remove the heated dutch oven from the oven. Remove the dough from the bowl and carefully transfer onto a piece of lightly floured parchment paper and into the dutch oven.
Bake the loaf for 45 minutes covered, then for the last 15 minutes remove the lid.
Remove the bread from the dutch oven and cool for 30 minutes before slicing.