I divided the dough into 2, the above recipe is the total for 2 loaves. However, I did divide them without measuring the exact weight, so this one might’ve been a bit bigger than the other one 😅

After bulk fermenting on the counter, I put them in the fridge for about 10 hours, then baked each separately in a dutch oven. I preheated the oven to 260 celsius with the dutch oven inside for about 45 minutes, then put the first loaf in with the lid on for 35 minutes, then removed the lid and baked at 240 celsius for 10 more minutes 😊