20 h 0 min

Step 1

In a bowl mix the flour and water. Let it autolyze for an hour covered with a towel.

Step 2

Add the starter and fold it into the dough. Rest for 30 min.

Step 3

Add the salt and a sip of water. Mix until incorporated. Rest for 30 min.

Step 4

Perform two coiled folds. 30 min rest in between.

Step 5

Spread a sip of water on the working surface, it helps prevent the dough from sticking to the surface.

Step 6

Stretch the dough to a thin layer and spread the add-ins on top. Try to avoid adding their liquids as well. This step is known as lamination.

Step 7

Fold the dough and place it back in the bowl.

Step 8

Perform another 3 folds. 30 min rest in between. Let it rest for an hour before pre-shape.

Step 9

Pre-shape. 15-20 min rest.

Step 10

Shaping. Place in a proofing basket and let it rest in RT for an hour before you place it in the fridge to ferment overnight.

Step 11

The next day, preheat your dutch oven to 470F or 245C for an hour.

Step 12

Score the loaf directly from the fridge. Close the lid of the dutch oven and let it bake for 30 min.

Step 13

Remove the lid and bake for another 20-30 min (depends on how you like your crust).

Step 14

Let it cool on a rack for an hour before you slice it!

Step 15

Share it with your lovers, it’s too delicious to eat alone.

Step 16

YASSS!