In a large bowl, whisk together 3 1/2 cups flour, yeast, and salt.
Then, add in the dairy free milk and maple syrup.
Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed to not be sticky and form a ball.
Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. *If you are oil free, then just make sure sides of bowl are floured, or use a silicone bowl to easily get it out
Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
About 25 minutes before the rising time is up, add a cold dutch oven to the oven and preheat oven to 450 degrees F,
Place risen dough on a floured surface.
Sprinkle a little flour on top and pull the sides of the dough onto the top.
Place the dough on a sheet of parchment paper.
Carefully place the dough and parchment paper into the dutch oven and place the lid ON. Bake for 30 minutes.
Remove from the oven and check out bread. Either remove and let cool and eat as is, or remove parchment paper and lid and continue to cook for 10-30 minutes until desired crunchiness of bread crust is achieved.