Step 1

Mill the wheat berries.

Step 2

In a large bowl, add the water and starter. Mix well.

Step 3

Add the flour and salt. Mix just until combined.

Step 4

Cover with plastic wrap and let the dough rest for 30 minutes to an hour.

Step 5

Start a series of stretch and folds on the dough.

Step 6

To do a stretch and fold, lift up on a corner of the dough and fold it over itself. Turn the bowl a quarter turn and continue this process all the way around the bowl.

Step 7

Perform these every 30 minutes or so. Aim to do 4-6 sets.

Step 8

After the last stretch and fold, cover the bowl and let rise for an additional 2-3 hours.

Step 9

You will know the dough has fermented properly when it is domed and feels like it is full of air when poked with your finger tip.

Step 10

Gently turn the dough onto a lightly floured surface.

Step 11

Pull up on each corner and fold it back onto itself. Do this all the way around the dough.

Step 12

Prepare a banneton basket by lining with a linen towel or tea towel and generously flouring.

Step 13

Turn the dough over, seam side down, and drag the dough against the counter in a circular motion to seal the seam and build surface tension.

Step 14

Place the dough in the basket SEAM SIDE UP. Gently stitch the seam to ensure it is sealed.

Step 15

Cover and place in the fridge overnight or up to 2-3 days before baking.

Step 16

When ready to bake, preheat the oven to 450 degrees F with a Dutch oven or roasting pan with a lid in the oven while it preheats.

Step 17

Once preheated, take the dough out of the fridge and turn onto a piece of parchment paper.

Step 18

Using a sharp knife or razor blade, slash the top of the dough to about 1/2 inch deep.

Step 19

Remove the baking vessel from the oven and take the lid off. Carefully lower the sheet of parchment paper into the Dutch oven or roasting pan.

Step 20

Replace the lid and bake for 20 minutes.

Step 21

Remove the lid and bake an additional 15 minutes until deeply golden brown.

Step 22

Place on a cooling rack and let cool completely before slicing and storing.