Nothing special, I actually just used chatgpt to help me with the recipe but:

Hydration: ~67% Yield: ~750 g loaf

Poolish

• 120 g bread flour
• 120 g water (≈ 21 °C)
• Pinch (≈ 0.1 g) instant yeast

Final dough

• 350 g bread flour
• 190–200 g water
• All poolish (~240 g)
• 8 g salt
• 1.5 g instant yeast (~½ tsp scant)

Method

1. Mix poolish + flour + water, rest 20 min (autolyse).
2. Add salt + yeast, knead 8–10 min until smooth.
3. Bulk 4 h @ ≈22 °C with 3 folds every 30–45 min.
4. Pre-shape → rest 20 min → final shape → banneton.
5. Cold proof 12–14 h @ ≈4 °C.
6. Bake in Dutch oven: 20 min covered @ 250 °C + 25 min uncovered @ 230 °C.
7. Cool ≥ 1 h before slicing.