In a large Mixing Bowl combine all dry ingredients, then pour water and the Poolish from the recipe above into the bowl. Mix by hand using the pinching motion and alternating to folding the dough into itself. Once the dough forms into a fully mixed mass, let it rest for 20 minutes.
After 20 minutes re-fold the dough into itself starting with one edge and turning it 90 degrees making four folds. Cover and let rest for another 20 minutes. repeat this process two more times for a total of three times in the first hour. After the last time cover and let rest for 2 hours.
After the dough is about 2 1/2 the original size, gently ease it on to a floured surface forming a slightly uniformed mass. Flour the dough in the center and cut in half with a knife.
Work each half individually, dusting the top and folding it on itself just like in the step above. Form dough balls by filliping the dough over and cupping your hands around the dough forming a ball while pulling the dough towards yourself. Here is a video if you need a visual aid: https://www.youtube.com/watch?v=v5t5MEZt6LM
Place each dough ball upside down into a generously floured proofing basket or bowl and cover. Let rise for 1 hour at room temperature. You can also use a floured tea towel instead of a basket, just make sure your rub the flour in and the towel is dry.
While the dough is rising and about 20-30 minutes before you are ready to bake your bread, place a pizza stone in the center of the grill, and light the grill turning the burners on high.
Heat the grill on high until the stone is 500 degrees, using an Infrared Thermometer to take the reading. Turn the burners under the stone to low and let the grill rest at this temperature to equalize.
Place a piece of parchment paper cut in the shape of the bottom of the Dutch Oven into the pot. Gently ease the dough ball flipping it right side up onto the paper. Make a horizontal slice along the top of the bread. Place lid on and set on the pizza stone. Bake for 30 minutes.
Remove lid and at this time if you want a crusty outer layer, cook with the lid off for another 5 minutes.
Carefully remove loaf and place on a cooling rack. Repeat the cooking process, re-using the parchment paper. Pit Mitts work great when handling the hot Dutch Oven.