1. Mix the Dough

In a large bowl, combine:

● 100g active starter (Give your starter

a feeding the night before; it’ll be

active and ready come morning.)

● 350g spring water

● 500g unbleached bread flour

Mix the starter and water with a spoon or

with a whisk until the mixture becomes milky

and well combined. Add the flour and salt,

then mix using a dough hook in a stand

mixer until no dry bits remain. The dough

will appear rough and shaggy. Cover the

bowl and let it rest (autolyse) for 45

minutes.

2. Stretch & Folds (4 sets)

Over the next 2 hours, perform 4 sets of

stretch and folds, spaced 30 minutes

apart:

● Grab one side of the dough, stretch

it upward, and fold it over to the

opposite side.

● Rotate the bowl and repeat on all

sides (total of 4 folds per set).

● Cover between each set.

3. Bulk Fermentation

After the final stretch and fold, cover the

dough with a damp, wrung-out kitchen towel

and let it bulk ferment at room temperature

for about 4 hours, or until it has visibly

expanded and feels light and puffy.

4. Shape

Now that the bulk rise (fermentation) is

complete, it’s time to shape your dough.

We’ll begin by forming a boule (pronounced

“bool”), which is a round, ball-shaped loaf.

Turn your dough out onto a clean or lightly

floured surface. Tip the bowl and let gravity

gently slide the dough out—avoid pulling it,

as that can cause deflation.

Gently stretch the dough into a rough

square or rectangle. Starting with one side,

fold it toward the center, then do the same

with the opposite side. You’re aiming for a

long, burrito-like shape.

Next, starting at one short end of the dough,

roll it up toward the other end, like you’re

making a giant cinnamon roll. From the

side, it should resemble a spiral.

Now, using cupped hands, gently rotate the

dough on the counter while tucking the

edges underneath. Use a light

push-and-pull motion to build surface

tension and create a smooth, round ball or

log shape.

5. Final Proof

Place the shaped dough into a floured

banneton or bowl lined with a floured

kitchen towel. Cover and let it rest in the

refrigerator for 2 hours.

6. Bake

● Preheat your oven to 500°F (260°C)

with a Dutch oven inside for at least

30 minutes.

● Gently transfer the dough onto

parchment paper or silicone bread

sling, score the top with a sharp

blade or lame.

● Carefully place into the preheated

Dutch oven.

Bake covered for 20 minutes at 500°F.

Lower temperature to 450°F and bake

covered for an additional 20 minutes. For a

deeper crust, you can uncover for the last

5–10 minutes. Use a digital thermometer to

check doneness—your bread is ready when

it registers between 200–202°F.

Tips for Success

● Ensure your starter is active and

passes the float test.

● A light hand during shaping helps

maintain air pockets.

● For even more flavor, extend the

cold proof up to 12 hours or

overnight.