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Mix all of the pre-ferment ingredients in a medium bowl. Cover and let proof for 6-8 hours.
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When pre-ferment is ready mix it with the water and flour in a large bowl until all of the flour has been hydrated. Let autolyse for 30 minutes.
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After the autolyse add the salt. Mix thoroughly, pinching and kneading the salt into the dough.
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Once salt has been incorporated this begins the bulk proof. Let dough rest for 30 minutes then perform stretch and folds.
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Perform 4 sets of stretch and folds every 30 minutes. After the last stretch and fold the dough will have been proofing for 2 hours.
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Continue proofing for a total of 5-6 hours or until the dough has risen by about 30% with bubbles on the surface and a domed top that jiggles slightly.
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When dough is finished with it’s bulk proof turn out onto a lightly floured counter and divide in two. Pre-shape into round balls of dough and cover with towel to rest for 10 minutes.
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While the dough rests get final proofing containers ready by liberally flouring them or lining them with a flour sack towel and flouring the towel.
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When the rest period is up shape the dough one final time and place seam side up in it’s proofing container.
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Place proofing containers in a plastic bag or cover with plastic wrap and place in the fridge.
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Let proof in the fridge for 8-12 hours, or until when poked the indent in the dough comes back very slowly.
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When ready to bake preheat oven and baking vessel to 500*f for one hour.
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When oven is preheated take dough out of the fridge and turn out of it’s container onto a floured counter. Score or slash with a sharp knife or razor.
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Flour the inside of the baking vessel and carefully place dough in it. Put lid on and place back in the oven.
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Reduce oven temperature to 450*f and bake for 30 minutes.
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After the first 30 minutes is up, remove the cover of the baking vessel. Bake for an additional 20-30 minutes or until golden brown and hollow sounding when tapped.
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Remove from oven when done and let cool for a minimum of two hours before slicing. Be warned; if you don’t wait at least two hours you may end up with a gummy loaf. The bread continues to bake on the inside for two hours after removing from the oven.