Mix and rest

• In a large bowl, mix the flour and 330 g of water until no dry flour remains.
• Cover and rest 30-45 minutes. The dough should feel smoother and more extensible after resting.
• Add the 80 g active starter and 10 g salt. Pinch and fold in the bowl for 3-5 minutes, until everything is evenly combined and the dough tightens slightly but is still tacky. If it feels very stiff, dribble in up to 20 g more water.

Bulk fermentation

Target dough temperature:

• Room temperature version: about 72°F
• Proofer version: 75-78°F

Early bulk (first 2-2½ hours)

• Keep dough covered at your chosen temperature.

• During the first 1½-2 hours of bulk, perform 3-4 sets of letter folds, spacing them about 30 minutes apart. 

• To fold the dough, gently loosen it from the bowl, then lift it with one hand and drape it over your other hand so it hangs down under its own weight. Let the dough stretch naturally, then fold it back over itself above the bowl. Rotate the bowl and repeat once more, then place the dough back into the bowl. 

• These folds help organize the dough and build even structure early in fermentation, without forcing or flattening it. The dough should stretch easily under its own weight during these folds. If it resists strongly, let it rest longer before folding again.

Undisturbed bulk (until ready)

• After the final fold, let the dough rest undisturbed for the remainder of bulk fermentation.

• At about 72°F, total bulk is often around 6–8 hours from mixing; at 75-78°F. It may be closer to 4½-6½ hours.

• End bulk when the dough shows these signs:

  • Surface is gently domed, smoother, and slightly inflated.

  • Bubbles are visible along the sides and just under the top skin.

  • A gentle side‑to‑side shake makes the dough wobble like soft jello as one cohesive mass, then settle back without collapsing.

Stop bulk as soon as those cues appear, even if the clock says you could go longer.

Preshape, rest, and final shape

• Turn the dough out onto a lightly floured surface; it should hold a soft mound, not spread into a flat puddle.

• Preshape into a loose round using a bench knife and gentle tucks. Rest 20-30 minutes, uncovered, until the surface relaxes but the dough still stands up.

• Shape into a boule, building surface tension by dragging and rotating the dough against the bench. Aim for a smooth, tight outer skin while keeping the interior airy. Do not aggressively press out all the gas.

• Place seam‑side up in a lightly floured banneton or a bowl lined with a floured cloth.

Final proof

At room temperature (~72°F):

• Proof 45-75 minutes.

• Readiness cues: the dough feels lighter, slightly puffed, and when gently poked with a floured finger, the indentation slowly springs back, leaving a shallow impression.

With a proofer (75-78°F):

• Proof about 30-60 minutes.

• Use the same poke‑test cues; expect to reach them toward the shorter end of the range.

For an overnight option, shorten the room‑temperature proof to about 20-30 minutes, then refrigerate 8-14 hours and bake straight from the fridge when the dough looks airy and still gently domed.

Bake

• Preheat the oven to 475°F (245°C) with a Dutch oven inside for at least 30-45 minutes to ensure the pot is fully heated.

• Turn the dough out onto parchment, score as desired with ¼-½ inch deep cuts, and transfer carefully to the hot pot.

• Cover and bake for 20 minutes.

• Reduce the oven to 450-460°F, remove the lid, and continue baking for an additional 22-28 minutes, until the crust is a deep, even golden brown,  and the loaf feels light for its size.

• Cool completely on a rack before slicing to allow the crumb to set.