• In a large mixing bowl or bowl of a stand mixer; measure out the active starter and water. Mix this together with your hand, wooden spoon or Danish dough hook. After it has made a slurry measure in the flour.
• Next, either with the dough hook and stand mixer or by hand mix until it forms a shaggy dough about 1-2 minutes. Let the dough rest, covered for 30 minutes. (This is the Fermentolyse.)
• After the fermentolyse add in the sea salt and knead on the lowest setting or by hand for 5-6 minutes.
• Once the bread is done being kneaded transfer to a large mixing bowl. Let rest, covered for 30 minutes.
• You will now perform your first set of coil folds. If you are unsure of how to do this, please refer to above or my YouTube video. When you are working with the dough it can be sticky. If you are having issues with it sticking to your hands get a little bowl with some water in it and wet your hands as needed to help prevent sticking. Your wet hands are almost like floured hands without having to use flour which we want to avoid.
• Then…
• 30 min rest, coil fold
• 30 min rest, coil fold
• 30 min rest, coil fold
• 30 min rest, shape
• Next, remove the dough from the bowl onto a clean work surface with NO flour. (If the dough is sticky use some water in a small bowl to wet your fingers.)
• Using a bench scraper or chef’s knife (be careful if you use a knife for this). Divide the dough in half.
• Take the one half and stretch the dough by pulling it gently into a rectangle. Next fold it in thirds into the middle and roll it up from one end.
• Pull the dough ball toward you with cupped hands to create tension. Be sure not to over do this step as you don’t want to rip the dough.
• Repeat this with the second loaf and let rest for 15 minutes.
• After the rest gently shape the loaves again using the same process as earlier. It doesn’t pull out as far the second time and that is okay.
• Once they are shaped again, flour the tops of the loaves and put them in floured bannetons with the seam side up. Put the loaves in bags and tie or cover with plastic wrap or a bowl cover.

Bulk Ferment/ Bread Rise

• Let the loaves sit on the counter for 30 minutes before placing them in the fridge for 8-10 hours. *SEE NOTES BELOW FOR SAME DAY LOAF TIMELINE

Bake Day:

• The next day once the loaves have been in the fridge for 7 hours; preheat your oven with the Dutch oven inside to 500 degrees.
• At around 20-30 minutes of preheating take the bread out of the fridge and flip it out of the banneton onto a piece of parchment paper.
• Do any designs you would like and then slash the dough. Remember to do this at a slight angle and a half inch to an inch deep.
• Transfer the bread to the preheated Dutch oven using the parchment paper as a lifter. Return it to the oven, reduce the temperature to 450 degrees and bake for 25 minutes.
• When the 25 minutes are over, take the lid off and bake for another 15 minutes.
• Place the loaf onto a cooling wire rack and put the Dutch oven with the lid back into the oven. Preheat to 500 degrees and then repeat the process over again with the second loaf.
• Allow to cool and enjoy! It is delightful!