It's from Flour Water Salt Yeast. Mix 400g all purpose flour with 277g of 80 degree F water and a little bit of yeast (~3/32 of a teaspoon). Cover and let sit 12-14 hours. Next day, mix with 100g of flour,103g of 105 degree F water, 11g of sea salt, and 2 teaspoons of yeast. Fold to build gluten, don't knead. Let that triple in size (3.5 hours). Empty onto a floured surface to fold and shape. Let it proof for an hour in a banneton basket, and preheat the oven to 475 degrees with a Dutch oven inside. After the bread is proofed, place it in the Dutch oven to cook for 30 minutes with the lid on, then about 15 minutes with the lid off. Let it cool 20 minutes, and you're done!
It's from Flour Water Salt Yeast. Mix 400g all purpose flour with 277g of 80 degree F water and a little bit of yeast (~3/32 of a teaspoon). Cover and let sit 12-14 hours. Next day, mix with 100g of flour,103g of 105 degree F water, 11g of sea salt, and 2 teaspoons of yeast. Fold to build gluten, don't knead. Let that triple in size (3.5 hours). Empty onto a floured surface to fold and shape. Let it proof for an hour in a banneton basket, and preheat the oven to 475 degrees with a Dutch oven inside. After the bread is proofed, place it in the Dutch oven to cook for 30 minutes with the lid on, then about 15 minutes with the lid off. Let it cool 20 minutes, and you're done!