Crusty, rustic white bread

This is based on the Overnight White in Ken Forkish’s Flour Water Salt Yeast.

500g flour
380g water (@120f)
Mix by hand and let rest for 30 minutes.
Sprinkle 11g salt and .4g yeast and fold by hand, mixing with a pincer-grasp separation and then lifting and folding. Let rest 30 minutes, fold gently several times, repeat once more if can after another 30 minutes.

~15 hours later pre-heat your oven and both halves of Dutch oven to 475.

Do one more set of folds, carefully place in lightly floured bowl or proofing basket, lightly dust flour on top. Place near warming stove and check it by poking your finger after 20-30 minutes. You want it to spring back but not be still moist.

Gently pour loaf into skillet-half of Dutch oven and cover with other half. Bake for 30 minutes, remove cover, bake another 15.


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