What you’ll need
Banneton Proofing Basket
Add 500 grams of white flour and 360 grams of warm water to a large bowl.
Combine the flour and water by hand. Let sit for 20-30 minutes. This is called autolyse.
Measure 11 grams of salt and 1/2 teaspoon of yeast.
Add salt and yeast and then thoroughly mix for about five minutes.
To mix, reach under and fold about a quarter of the dough on top of itself. Rotate and repeat.
Alternate folding dough with pinching method to fully mix.
After mixing is complete, let dough triple in size (5 hours). Fold about 2-3 times in first hour.
Check on your dough, but there is not much you need to do. It's rising!
Dough had tripled in size and ready to be shipped.
Coat your banneton and work surface with flour.
Carefully remove the dough from the bowl and shape. Place in banneton and let prove for an hour.
Preheat oven and dutch oven to 475° for at least 30 minutes.
Carefully transfer dough to dutch oven. Dough should be flipped with the bottom in the basket on top
Cook in oven with lid on for 30 minutes. Then another 20 minutes until dark with the lid off.
When it's a dark brown color, remove from oven.
Remove from dutch oven and let cool for at least ten minutes before eating.