Ingredients

  • 500g bread flour
  • 375g lukewarm water (75%)
  • 100g starter (20%)
  • 10g salt

Process

This assumes I’m baking on a weekday and need to work around my work schedule, but the principle still holds

Morning 1 (before work)

  • Remove starter from fridge and feed

Afternoon/Evening 1 (after work)

  • Make shaggy dough by loosely mixing flour, water, and starter together in large glass bowl
  • Fermentolyse for 30 minutes — cover and let dough rest on counter for ~30 mins
  • Gently mix in salt
  • Transfer to lightly oiled (or floured) 2 quart plastic tub
  • For next ~5 hours, bulk ferment in tub. Stretch and fold every hour or so to build dough strength. Keep lid on tub when not actively working it
  • Preshape dough and transfer to a lightly floured banneton.
  • Cold proof in fridge for up to 3 days

Afternoon/Evening 2 (after work)

  • Preheat oven with dutch oven inside at 450 for at least 30 mins
  • Just before baking, remove banneton from fridge.
  • Gently shape into a boule
  • Spray shaped dough with lukewarm water
  • Score dough
  • Put dough on baking sling, and place baking sling in the hot dutch oven
  • Bake covered for 30 mins
  • Remove lid from dutch oven and bake for another 10-20 mins
  • Let cool on wire rack for at least 1 hour