Step 1

Mixing and Bulk Fermentation

Step 2

Thoroughly mix all the ingredients in a bowl. If available, transfer the dough to a lighly oiled straight-walled bucket. Cover the dough and let it rest for 20-30 minutes.

Step 3

Do a round of stretching and folding of the dough, followed by another 20-30 minute rest and a second round of stretching and folding.

Step 4

Cover the dough and let it rise until it has grown by 50-75%. See photo in gallery below.

Step 5

Pre-Shape, Shape, Final Proof

Step 6

On a lightly floured countertop, preshape the dough into a tight ball. Cover and let it rest about 20 minutes.

Step 7

Shape the dough to suit the shape of your proofing basket and baking vessel.

Step 8

Place the dough seam-side up in your floured proofing basket.

Step 9

Cover and let rise again for 20-40 minutes at room temperature, then refrigerate overnight (8-16 hours). If your kitchen/dough is very hot, you might want to refrigerate immediately, or very cold, refrigerate after closer to 1 hour. You can also bake the dough the same day if you proof for 1-2 hours at room temperature. You have the option to place the dough in the freezer for 20 minutes to stiffen up the dough during the oven preheat.

Step 10

Baking

Step 11

Flip the dough out of the proofing basket and onto a sheet of parchment paper or onto the base of your hot baking vessel. Score the dough, then cover and return the vessel to the oven.

Step 12

If your baking vessel is a ceramic cloche, bake at:

Step 13

500°F for 20 minutes, lid on

Step 14

450°F for 10-15 minutes, lid off

Step 15

If your baking vessel is cast iron, bake at:

Step 16

500°F for 15 minutes, lid on. At the 15-minute mark, place a baking sheet directly under the cast iron on the same shelf. This will prevent the base of the bread from burning.

Step 17

450°F for 5 minutes, lid on

Step 18

450°F for 10-15 minutes, lid off

Step 19

When baking is complete, the bread should have an internal temperature over 205F and it should sound hollow when you knock on the bottom of the loaf.

Step 20

Let the bread cool for at least a couple of hours before you slice it.