Instructions

1. 1
   Mix 694g flour blend with 450g water. Rest 30 minutes (autolyse).
2. 2
   Add salt, olive oil to the dough. Mix until well incorporated.
3. 3
   Bulk ferment at room temperature. Stretch and fold every 30 minutes for the first 2 hours. Target: 65% hydration dough.
4. 4
   Pre-shape into a round, bench rest 20 minutes, then final shape. Cold proof in the refrigerator overnight.
5. 5
   Preheat oven with dutch oven to 500°F (260°C). Score the loaf and bake covered 20 minutes, then uncovered at 450°F (230°C) for 20-25 minutes until deep golden brown.