Sort ingredients
dan78
QR Code
Listen
Pdf
Rest for 12-18 hours. Check for lots of holes on the surface of the dough.
Pull in the edges into the centre of the dough. Give the centre a light pinch to seal it.
Proof the dough ball one final time for 2 hours.
Set oven to 220 celsius (430 fahrenheit) one hour before dough is ready and preheat dutch oven or baking tray.
Bake for 30 minutes covering with a lid or metal bowl. Bake for a final 20 minutes with the dutch oven lid or metal bowl removed.
Cool the loaf on a wire rack for at least an hour. Cutting into it sooner can make the inside doughy.