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Export 9 ingredients for grocery delivery
Step 1
The night before, mix the poolish
Step 2
When the poolish is ready (it should be bubbly and smell yeast-y, if in doubt try the float test), combine with the remaining water and yeast, mix to combine
Step 3
Add in the remaining flour and salt, mix to combine into a shaggy wet dough forms and no dry flour remains
Step 4
Cover with plastic or a tea towel and let rest for 30 minutes
Step 5
Stretch and fold the dough (check out the video link in then notes for an example from Forkish)
Step 6
Let rest another 30 minutes, then stretch and fold again
Step 7
Let rest for 60 minutes
Step 8
Remove dough from bowl onto lightly floured work surface
Step 9
Go around and stretch and pull the sides to the middle to shape into a ball
Step 10
Place in well floured proofing basket or bowl for another 30-60 minutes
Step 11
Preheat oven, with Dutch oven inside if using, to 500 degrees
Step 12
Move final proofed loaf into the Dutch oven (I like to use a parchment sling)
Step 13
Bake covered for 20 minutes then remove Dutch oven lid and bake another 20-30 minutes until dark brown
Step 14
Cool completely