Crispy crust. Open crumb. Unbelievably simple.

Ingredients

Bread Flour – 471g
Water – 314g (66.6% hydration)
Salt – 10g
Levain – 105g*
- Made with: 35g ripe sourdough starter + 35g water + 35g flour (100% hydration)

Method

1. Mix the Dough (Day 1 – Evening)

In a large bowl, combine:

471g bread flour
314g water
105g active levain

Mix gently using your hand or a dough whisk until no dry flour remains. Cover the bowl and let the dough rest (autolyse) for 30 minutes.

2. Add Salt

Sprinkle 10g of salt over the dough. Wet your hands and gently fold the dough in the bowl to incorporate the salt fully. This may take a minute or two.

3. Bulk Fermentation (4–5 hours at room temp)

Let the dough rest, covered, at room temperature (21–24°C) for 4–5 hours. Every 30–45 minutes, perform a stretch and fold: lift one side of the dough and fold it over itself. Do this 3–4 times, rotating the bowl each time. Repeat this process 3–4 times during the bulk ferment.

Note: This helps build strength without kneading.

4. Cold Fermentation (Overnight)

After the bulk fermentation, transfer the dough onto a lightly floured surface. Pre-shape into a round, rest for 20 minutes, then shape it again tightly into a boule.

Place the dough seam-side up into a floured proofing basket or bowl lined with a tea towel. Cover and refrigerate overnight for 12–16 hours.

5. Preheat the Oven (Next Day – Morning)

Place your Dutch oven (or baking combo) into the oven and preheat to 250°C (480°F) for at least 45 minutes.

6. Bake

Carefully turn the dough out onto parchment paper. Score the top with a sharp blade. Transfer to the hot Dutch oven, cover with lid, and bake: