Ingredients
- 500g (5 cups) bread flour
- 375g (1⅔ cups) water
- 8-10g (1 teaspoon) fine sea salt
- 100g (½ cup) active levain
Instructions
Autolyse
In a large mixing bowl, combine the flour and water. Cover with a cloth or plastic wrap and let it rest at room temperature (68°F / 20°C) for 1 hour. This step allows the flour to fully absorb the water and develop gluten structure.
Mix the Dough
Add the salt and levain to the autolysed dough. Mix thoroughly until smooth and well incorporated. Transfer the dough to a container for bulk fermentation. This step takes about 1 hour.
Bulk Fermentation
Let the dough ferment for 3-4 hours at room temperature. During this time, perform three sets of stretch and folds at 30-minute intervals. This process strengthens the gluten and helps develop air pockets in the dough.
Proof the Dough
Gently pre-shape the dough and let it rest for 20-30 minutes. Then, shape it into a tight, round boule, ensuring the bottom is well-sealed to prevent air bubbles from escaping. Place the dough into a proofing basket (9 to 12 inches in diameter), cover with plastic wrap, and refrigerate overnight for 9-12 hours. To check if the dough is fully proofed, gently press the surface—if it slowly springs back, it’s ready to bake.
Bake the Bread
Preheat the oven to 446-464°F (230-240°C). Take the dough out of the refrigerator and let it rest at room temperature for about 1 hour.
Place the dough in a preheated Dutch oven with the lid on or directly onto a baking tray. Bake for 30-40 minutes. If using a Dutch oven, remove the lid for the last 20 minutes to achieve a golden-brown crust.
Cool Completely Before Slicing
Remove from the oven and transfer to a wire rack. Let cool completely (about 1 hour for best results) before slicing.