Mixing the Dough

I like to keep things simple. I skip the autolyse step entirely. Instead, I weigh all my dry ingredients in a bowl, then tare the scale and spray water directly into the bowl. This makes it easier to incorporate the water evenly without fuss. I mix just enough until everything comes together into a rough dough—nothing fancy at this stage.

Stretch & Folds Routine

Over the next two hours, I perform ten sets of stretch and folds, spaced out every 30 minutes. I focus extra attention on the first few sets to develop strength early on. This helps the dough build structure without being overworked.

Bulk Fermentation

Once the folding is done, I cover the bowl with a damp tea towel and let it sit on the counter for about 2.5 hours. This rest time lets the fermentation process work its magic, building flavor and gas inside the dough.

Shaping the Loaf

After bulk fermentation, I move on to shaping. I’ve learned a lot by watching how others shape their loaves, and now I’m getting a tighter, more cohesive form. Once shaped, I let the dough rest for 15 minutes, then use a stitching technique on the bottom of the loaf. This helps trap air and moisture, which supports that dramatic oven spring during baking.

Overnight Proofing

For the final proof, I place the loaves in flour-dusted tea towels inside bannetons, then cover them with plastic and pop them in the fridge overnight. I don’t use liners anymore because they always stick and drive me a bit crazy. The tea towel method works much better and leaves a nice finish on the loaf.

Baking to Perfection

The next day, I preheat my Dutch ovens to 500°F for at least 30 minutes. I sprinkle a little cornmeal on the base of the loaves, then use slings to gently transfer them into the hot pots. After scoring the tops, I mist them with water and bake as follows:

• 20 minutes at 500°F, covered

• 20 minutes at 450°F, uncovered

Once baked, I place them on a wire rack to cool completely before slicing. This step is hard to wait for—but so worth it.