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Incorporate everything into One Bowl before we start kneading
Knead for 5 minutes
Let it chill in the bowl to develop a little bit of flavor, it's fermenting so it's going to take 24 hours
After 24 hours, divide the dough into 200 g portions
Do the book fold with the dough, taking the end and squishing it, then taking the other end and squishing it too, and rolling and tucking, repeat this 2 more times, resting in between for 30 minutes
After the third fold, roll the dough out, making sure to close off the seams and get out any air bubbles
Rest the dough until it gets a little more puffy
Bake in a 450°F oven with steam for the first 13 minutes, then wait until it gets a really deep rich golden brown