Autolyse: mix flour and water by hand in a large container or bowl. Cover and let sit 30 minutes.
Final mix: Add salt and yeast. Pinch dough between thumb and fingers to split it in smaller pieces, then stretch and recombine. Repeat for several minutes to integrate salt and yeast.
Bulk fermentation: Leave covered overnight, 12 to 14 hours, until roughly doubled or tripled in volume. There might be some small bubbles.
Shaping: Place dough on a floured counter. Shape into a ball by folding corners into the center, then flip it over and roll against the counter with palms held against the sides to tighten the dough.
Proofing: Proof in a covered pannier or bowl about one hour. Meanwhile, preheat oven to 450 ºF with dutch oven inside.
Baking: Carefully place dough in the hot dutch oven. Bake covered for 30 minutes, then uncovered for 10 to 20 minutes.
Remove from dutch oven and cool on a wire rack. Wait at least 20 minutes before slicing.
Notes
The dutch oven is essential for a thick and chewy crust.
This recipe is 79% hydration (395 g is 79% of 500 g). High hydration dough is sticky and takes practice to work with.
The ideal water temperature, bulk fermentation time, and proofing time depends on your kitchen temperature.
Since this only uses 1/8 tsp yeast, it’s a waste to open a 7 g packet. Instead, buy SAF Red Instant Yeast and store in a jar in the freezer.
For more fiber, use whole grain for up to half the total flour.
