Directions
- Combine all dough ingredients and mix until no dry flour remains. Cover and rest for 20–30 minutes.
- Perform 3–4 sets of stretch and folds, waiting about 30 minutes between each set. If making the olive or seed variation, gently incorporate those additions during the first set.
- Let the dough rise at room temperature until approximately doubled, typically 2½–4 hours. For the best results, aim for a dough temperature of 75–78°F.
- Turn the dough onto a lightly floured surface and shape it into a loose round. Rest uncovered for 20 minutes.
- Shape the dough into a tight boule. Place it seam-side up in a floured banneton, cover and refrigerate for 12–18 hours.
- Preheat a Dutch oven at 450°F for 45–60 minutes. Turn the cold dough onto parchment paper and score about ½ inch deep.
- Bake covered for 30 minutes at 450°F. Remove the lid, reduce the oven to 425°F and bake for another 15–20 minutes. The crust should be deeply golden and the center should reach 205–210°F.
- Cool completely on a rack before slicing so the crumb can finish setting.