Add the water to the mixing bowl followed by the flour and mix on speed 1 for 5 minutes or until incorporated.

Add salt and Leaven Instant Wild Yeast or Leaven Instant Wild Yeast + Leaven Instant Sourdough and mix on speed 1 until incorporated, approximately 2 minutes. Gradually increase the speed to 8, mixing for 1 minute at each speed from 2 to 8. Continue mixing at speed 8 until the dough pulls away clean from the mixing bowl. Once the dough pulls clean, it needs 3 more minutes at speed 8. At this point the dough should be mostly smooth.

After mixing, transfer the dough to a lightly oiled container. The dough will be sticky so it is helpful to wet hands with water before handling the dough. Cover the container with a towel and let sit at room temperature (70-74℉/21-23℃). Perform two stretch and folds 30 minutes apart during the first hour of bulk fermentation. After performing the final stretch and fold transfer the container with the dough to the refrigerator (40℉ or 4℃) to bulk retard. This dough requires 18 hours in the refrigerator to bulk retard but can be left for up to 96 hours (4 days).

Remove the dough from the refrigerator and let it rest for 1 hour. Turn the dough out of its container on a floured surface. Using floured hands, shape the dough into a ball and place it in a lightly oiled container.

Let the dough ball proof in the covered container in the warmest room available (75-80℉/24-27℃) for 4-5 hours. During the final hour of proofing, preheat the oven to 500℉(260℃).

Once proofing is complete, turn the dough out of its container onto an oiled baking sheet or onto lightly oiled parchment paper if using a stone or steel. Drizzle additional olive oil over the top, dimple the dough, sprinkle with flaky sea salt, and bake for 14–16 minutes, or until golden brown.