The Saturday loaf

Method

1. 01

   Mix flour and water and rest an hour. Add starter and salt; four sets of stretch-and-folds, thirty minutes apart.

2. 02

   Bulk until 50% risen. Shape, cold-retard overnight, and bake in a preheated Dutch oven at 500°F covered for twenty minutes, then 450°F uncovered for another twenty.

3. 03

   Cool completely before cutting.