My recipe is adapted from Ken Forkish’s. At 7pm, mix 1000g—about 5 cups—white flour (or 700g white, 300g whole wheat) with 780g 95°F water—about 3 1/4 cups. Mix with your hand just until you dont see any more dry flour. Squeegee the dough off your hand with your other hand to save as much as possible, and cover bowl with a teatowel. The teatowels you use throughout should be cotton, and not textured—otherwise they’re a nightmare to get dough off of. At 7:30pm, measure out 22g of salt—a little less than 1/4 cup—and 2g of instant yeast—about half a teaspoon—(I like Saf’s brand, it’s good, cheap, and will last you forever. Better to buy in bulk! The same $5 packet has lasted me about a year and many many many loaves.) Sprinkle the salt and yeast on top of the dough, and mix by pulling a quarter of the dough up and folding it over. Pull + flop from all sides several times, inbetween folds pinching the dough into about five pieces to mix well. Mix for a little longer than you think. Cover and let rest, then do a few more folds 10 min later, and again 30ish min later. Cover bowl with plastic wrap and the towel and keep in a warm place overnight. At 7am the next morning, the dough should have doubled in size and be bubbling at the surface (if it’s not, the water could have been too hot and killed the yeast, or the dough wasn’t warm enough overnight). Flour a clean surface, and ease the dough out of the bowl by letting it fall out—tip the bowl and gently pull it away from the sides until the bowl is upside-down and your dough is on the table. With floured hands, lift the dough up and place back down to distribute evenly. Cut in half with a sharp knife. For each half, fold in the same way as you mixed, until you have a lovely doughy present. Flip it over and tuck its bits under itself with your fingers, pulling it towards you on the table, until you have a smooth round top and a closed seam on the bottom. Place your beautifully shaped loaves into two separate bowls, lined with a teatowel generously floured. Cover with a third towel, and let rise. At 7:45am, preheat the oven to 475°F. Put your dutch oven in at this point to preheat too. If you have two dutch ovens, put them both in and you can bake them simulaneously! If you have one, you’ll bake in tandem, keeping the second loaf in the fridge while the first one bakes. If you don’t have a dutch oven, you can bake on a sheet, but if you can borrow one or find a cheap one at savers, I really recommend! Makes for a beautiful crust and color. Around 8:30 the loaves should be proofed: to check, dip your finger in flour and poke the loaf. Does it spring back immediately? Underproofed. Does it hold it’s dent and come back slowly/not at all? Good to go. Dough can overproof, and it can be a difference of just a few minutes. This is maybe the most attentive time of the process for that reason. That being said, I’ve never had a loaf fail greatly (collapse on itself) due to overproofing (but I’m usually pretty anxious to get em in there). When the loaves are proofed, or if you can’t make sense of the poking thing, at 8:30, take the dutch oven(s) out of the oven(PLEASE use big good oven mitts !!), take the lid(s) off, dust some flour in there, and gently place the dough in with the seam side up. You’ll have to take the mitts off for the placing part, so be extra careful, and don’t forget to put them back on! Cover the dutch oven again and bake for 30 minutes with the lid on, and then 20 minutes with the lid off. In the last 20 minutes, be checking every 5min or so—some ovens run hotter than others. When the crust is nice and dark, she’s ready !! It’s hard to resist, but bread is a lot better when you wait till it cools completely to slice it open.