Ingredients
- 765 grams all-purpose flour (i.e. Kind Arthur Flour)
- 535 grams water, warmed to 75-80°F
- 1/2 teaspoon instant yeast
Directions
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Scale out the ingredients.
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Place all ingredients in a bowl. Since we start mixing the dough right away, it does not really matter which ingredient goes first in the bowl. I always pour the water over the yeast to hydrate it.
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Using your hand, mix the dough for three to four minutes. (If you have a 5-quart Kitchen Aid Mixer, you can mix using the hook attachment on the slow speed setting.)
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Dust the table with flour and knead the dough for a couple more minutes to give it strength. The mixing time is really not that important, the dough will strengthen during the long overnight fermentation.
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After the dough feels somewhat developed, place it back in the mixing bowl, cover with plastic and rest for 90 minutes.
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After 30 minutes, stretch and fold the dough to make it stronger. Place the dough back into the bowl, cover and rest for an additional 30 minutes. You will repeat the “stretch and fold” one more time.
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After the full 90 minutes, divide the dough in two even portions, pre-shape (form it into a round ball) the dough, cover and wait 20 minutes.
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Shape the dough into a round ball and place it in a flour-dusted bread form (or round bowl that is lined with a kitchen rag or linen). Cover the form with a towel and plastic wrap and rest at room temperature for 45-60 minutes.
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Place in the fridge overnight.
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The next day, remove the dough from the fridge and let sit at room temperature for 30 minutes.
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Preheat the oven to 490°F and place a Dutch oven inside.
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Once the oven is hot, invert the dough on parchment paper, score with a sharp knife and place it in the hot Dutch oven.
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Cover the Dutch oven with a lid and bake for about 30 minutes.
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After baking for 30 minutes, lower the oven temperature to 450°F and bake for an additional 15 minutes.
