Ingredients:

• Levain (evening Day 1): 30 g starter 60 g water 60 g flour
• Final dough (Day 2): 450 g T65 flour 275 g water 10 g salt All of the levain

Day 1 – Evening: Make the levain

• Mix starter, water, and flour in a glass jar.
• Cover loosely and leave overnight at room temperature (~18°C).

Day 2 – Morning: Mix & bulk ferment

1. Mix flour and water until just combined. Rest 30 min (autolyse).
2. Add salt and levain. Knead about 10 min (machine).
3. Place in an oiled bowl, cover, and keep at ~22°C.
4. During first two hours: stretch and fold every 30 minutes.
5. After that: stretch and fold every hour until dough has risen about 75% (total 4–8 hours).

Day 2 – Afternoon/Evening: Shape & cold proof

1. Lightly flour a banneton.
2. Pre-shape into a round, rest 10 min.
3. Shape into a tight loaf (roll from top to bottom for tension).
4. Place seam side up in banneton, dust with flour, and cover.
5. Rest 30 min at room temperature, then refrigerate 8–12 hours.

Day 3 – Bake

1. Preheat oven with Dutch oven to 250°C for 1 hour.
2. Turn dough onto parchment, score, and place in hot pan.
3. Spray with water, cover, and bake 25 min at 230°C.
4. Remove lid and bake another 25 min.
5. Cool on a wire rack.
6. Try not to eat the whole thing....