Mix all the ingredients together to make a dough
Perform 3-4 sets of stretch and folds during bulk fermentation
Place the dough in the refrigerator overnight for cold bulk fermentation
Divide the dough and shape it into tight balls
Proof the dough on the counter for 5-6 hours
Preheat the oven and shape the dough into a large circle on parchment paper
Top the dough and bake in the oven
Repeat for the remaining dough
