Easy No-Knead Whole Wheat Dutch Oven Bread

I've been experimenting with baking my own whole wheat bread and I think I've found a keeper for an easy recipe. Six ingredients, high protein, and high fiber.

420 grams organic whole wheat flour (about 3 cups, but weighing it is best)

3 tbsp vital wheat gluten (adds protein and helps it rise and be more airy when baked)

1 packet (2 tsp) instant/fast/rapid rise yeast

1 1/2 cups very warm water (add a splash more as needed)

1 tsp salt

1/2 tsp sugar (can be omitted if you want)

Mix all dry ingredients in a large bowl, add warm water, mix until all flour is incorporated. Dough will be a sticky not kneadable. Cover bowl with plastic wrap or a plate and rest for 2-3 hours. It should double in size and the surface will be bubbly. Preheat oven to 450 with a lidded dutch oven inside to preheat as well 30 mins prior to baking. Scoop out dough onto a lightly floured work surface and sprinkle the top of the dough with about 1/2 tbsp of flour. Use a bench scraper or similar tool like a large spatula to make about six folds from the edges to the center making a roughly round shape. Flip your dough ball upside-down onto parchment paper or a silicone dough sling (to lower the dough into the pot and make it easier to remove when done) and pat into a round shape. No need for perfection here, just generally round. Using the parchment paper or sling carefully lower it into your hot dutch oven and cover with the lid. Bake for 30 minutes with the lid on, then remove the lid and bake 12 more minutes or until the top is done to your liking. Remove from the pot and let cool at least 30-45 minutes before slicing. Nutrition stats are for a 1/10th of the loaf serving, approximately 75 grams (I like thick slices of bread)