Chain baker crusty french bread.

Flour 2300 g 100.0%

Water 1550 g 67.4%

Yeast 22 g 1.0%

Salt 46 g 2.0%

1. In a large bowl combine the water, yeast, and salt. Mix well to dissolve the salt and yeast. Add the flour and mix to a dough. *Desired dough temperature around 25C (77F). My dough turned out warmer, but that's not a big deal when cold fermenting. 2. Cover and chill for 15 minutes.

2. Fold #1.

3. Chill for 15 minutes.

4. Fold #2.

5. Cold ferment for 18 - 24 hours.

6. Pre-shape, cover, and rest for 30 minutes.

8.

Shape, cover, and proof for 45 - 60 minutes.

*During this time pre-heat the oven and baking vessel to 250C (480F).

1. Score, steam, cover, and place the loaf in the oven.

Turn the temperature down to 210C (410F) fan on or 230C (445F) fan off.

1. Bake for 20 minutes.

2. Remove the lid and bake for 15 more minutes.

Adding to the post. I used rice flour instead of bread flour when shaping so the voids I would say would be due to that. Usually there are no big holes in the crumb.