Ingredients

• 150 g bread flour
• 150 g water, room temp
• 1 small pinch yeast, ~30-50 granules

Instructions

1. Ripen on counter 4-24 hours, preferably at least 16

Poolish

Ingredients

• 250 g water, 86F
• 2 g yeast
• 1 recipe poolish, below
• 400 g bread flour
• 50 g whole wheat flour
• 12 g kosher salt

Instructions

1. Proof for 45-90 minutes, until just about doubled in size
2. From a pre-heated oven, remove a very hot Dutch oven
3. Pop off the lid then drop in a generous layer of semolina flour or fine cornmeal
4. Very carefully flip loaf into the Dutch oven
5. Use some scissors to score a weak spot in the top of the loaf so that it has somewhere to rise through
6. Place the lid back on, return to oven, 18 minutes
7. Remove the top, lower oven to 465F, bake another 20-25 minutes
8. Place it on a wire rack to cool