Step 1

Mix all the ingredients together in a bowl until well incorporated. Cover and let rest for 20-30 minutes.

Step 2

Perform four rounds of gluten development with 20-30 minute rests between. I did two rounds of stretching and folding, one "lamination" in the air (I hold the dough up and stretch it downward, then roll it back up), and one round of coil folding.

Step 3

Ferment the dough until it has expanded by about 85%. This was five hours for my dough.

Step 4

Shape the dough and place it seam-side up in your proofing basket. Cover and immediately refrigerate the dough in warm seasons. In cool temps, let the dough sit at room temperature for about an hour before refrigerating. Leave the dough in the refrigerator for the final proof for anywhere from 8 to 16 hours.

Step 5

Preheat your oven and baking vessel to 500°F for 30 minutes.

Step 6

Directly from the refrigerator, flip the dough out of the proofing basket onto a sheet of parchment paper or a silicone sling. Score, transfer the dough to the baking vessel, cover and place in the oven on the middle shelf.

Step 7

Bake:

Step 8

20 minutes at 500°F lid on

Step 9

20 minutes at 450°F lid off

Step 10

Let the bread cool for a few hours before serving.