Ingredients:

Instructions:

  1. Ensure your starter passes the 'float test' (a small spoonful floats in water).
  2. In the large bowl, combine the warm water and ripe starter until mostly dissolved.
  3. Add the flour to the starter-water mixture. Mix roughly by hand or spoon until just combined and no dry flour remains (shaggy dough).
  4. Cover the bowl and let it rest for 30-60 minutes (the autolyse period).
  5. Sprinkle the salt over the dough. Wet your hands slightly and use the Pincer Method (pinching small holes in the dough) and gentle squeezing to fully integrate the salt over 2-3 minutes.
  6. Over the next 2-3 hours (part of bulk fermentation), perform 4 sets of Stretch and Folds, spaced 30 minutes apart. Moisten hands, stretch one side of the dough up and over itself, rotate the bowl 90 degrees and repeat until all four sides have been folded over.
  7. Let the dough rest undisturbed until it has increased in volume by about 30-50%, feels puffy, and shows signs of bubbles (Bulk Fermentation Completion).
  8. Gently turn the dough out onto a lightly floured surface. Shape it into a loose round (boule). Allow it to rest, uncovered, for 20-30 minutes (bench rest).
  9. Flip the dough over. Shape tightly into your desired final form (boule or batard), ensuring good surface tension.
  10. Place the shaped dough seam-side up into your floured banneton basket. Cover tightly with plastic wrap or a bag.
  11. Transfer the banneton immediately to the refrigerator for a cold proof of 12-18 hours (Cold Retard).
  12. Place the Dutch Oven (with the lid on) into your oven. Preheat the oven to 500°F (260°C) for a full hour.
  13. Remove the hot Dutch Oven. Carefully invert the cold dough from the banneton onto a piece of parchment paper. Using your lame, make one decisive slash across the top.
  14. Carefully place the dough (using the parchment as a sling) inside the hot Dutch Oven. Cover with the lid. Bake for 20 minutes at 500°F (260°C) (Steam Phase).
  15. Reduce the oven temperature to 450°F (230°C). Remove the lid and continue baking for another 25-30 minutes, until the crust is deep mahogany brown (Colour Phase).
  16. Remove the loaf and cool completely on a wire rack for at least 2 hours before slicing.