This recipe is designed for busy days when life doesn’t allow us to spend time fussing over dough. By relying on strong bread flour and an extended fermentation, the dough develops strength on its own. No kneading, stretching, folding, or laminating required. Time does the work, allowing the gluten to form naturally.

Success hinges on three factors: temperature control, a strong starter and precise starter quantity.

Try it first over a weekend, when you can observe how the dough behaves. Learning to manage the bulk fermentation is essential, as the goal is for most of the work to happen while you’re away.

Ingredients

• 400g bread flour (or unbleached all purpose flour)

• 287g warm water 

• 90g levain (made from your no-discard starter)

• 9g salt (1.5 tsp)

Step-by-Step Instructions

1. Build the Levain - the night before

In a glass jar, mix:

• 1 tbsp (10g) active starter

• 45g warm water, approx 80ºF (26ºC)

• 45g flour

Let it sit on your counter overnight at an ambient temperature of 72ºF - 75ºF (21-22ºC)

Tip: The warmer the environment, the faster your starter will rise.

2.  Mix - 8am

In a large 4 qt glass bowl, mix:

• 267g water 

• 90g levain (starter) You'll have about 10g left for your next bake.

Stir with a dough whisk or a spoon until incorporated. Don't worry about any clumps.

Then mix in:

• 400g bread flour

• 9g salt

Mix up all the ingredients until there are no longer any dry bits. Let rest 15-30 minutes to allow the dough to hydrate.

Then, turn the dough out onto your work surface and gently work it for 15-30 seconds. Pulling the dough up and folding it over onto itself. You want to make sure the dough is properly mixed. Roughly shape the dough into a ball and pop it back into your bowl. Cover and leave on the counter all day, approximately 8 - 12 hours at room temperature (70-72ºF). The goal is to keep it at this temperature so that it doesn't rise too quickly. 

Tip: Using a clear bowl will help you see the progress of your bulk fermentation in step 4.

Note: The recipe works best at cooler ambient temperatures.

4. Bulk Fermentation - 8:15 am to 6:15 pm

Your dough will now proof on the counter for about 8 - 12 hours. You want it to increase by 60 - 75% of it's original volume. Times will vary depending on room temperature. The warmer your kitchen, the faster it will rise and vice versa. If your bread is ready to shape before the allotted time, go ahead to step 5. 

Some visual cues to determine if your bulk fermentation is complete are:

• the dough is domed and pulling away from the sides of the bowl
• there are some visible bubbles in the dough and on the surface. Using a glass bowl will help you see your dough more clearly.

5. Shape - 6:15 pm

Gently dump the dough onto a lightly floured surface. Follow the instructions for shaping into a batard or a boule.

Then dust the top of your dough and your proofing basket. You can use regular flour or rice flour, both will work at preventing your dough from sticking to the liner or the basket if you are not using a liner.

With a bench scraper, scoop up the dough and place it seam side up into your proofing basket.

Leave it on the counter for another 1-2 hours. Then place it in your fridge for overnight cold proofing.

A. Shaping into a Batard (for oval baskets)

Gently coax it into a rectangle. Grab the right and left side of the dough fold the  sides over each other. Then gently but firmly roll up the dough from the bottom up. Now, drag the dough toward you to create surface tension. Pinch the two side seams together.

B. Shaping into a Boule (for round baskets)

Gently spread the dough out gently onto floured surface. You will now fold it up like an envelope. Start with pulling the bottom up toward the center. Then pull the right side two thirds over to the left and the left side two thirds over to the right.  Then slightly stretch the top of the dough and fold over to the middle of the dough like you are closing an envelope. Flip it over so the seam sides are down. 

Now you will create surface tension by tucking and dragging the dough down towards your body. After each drag, turn the dough slightly and continue dragging until the dough is uniform in shape. You want the outside of the loaf to be smooth with no tears or bulges.

6. Overnight Cold Proof (Best Flavour + Easiest Handling) - 6:20 pm to next day 

Cover the basket with a bowl cover and refrigerate 8–18 hours.

At this point, you have a very large window to bake your bread. It can sit in your fridge until you are ready to bake it (up to 24 hrs)

7. Bake 

When you are ready to bake your bread, preheat your oven and dutch oven to 450°F (260°C) for about 30 mins.

Once your oven is preheated, take the bread out of the fridge. Place a piece of parchment paper over the top of the dough. Place a cutting board or your hand on top of the parchment paper and flip the basket over. Gently remove the basket, the dough should now be on the parchment.

Using a bread lame or sharp knife, score the dough at 90º with an X pattern or long line down the centre.

Carefully pick up your dough with parchment an place it inside your dutch oven. Put the lid on.

Bake at 450°F:

• 25 minutes covered

• 20–25 minutes uncovered

The loaf is done when it's internal temperature is around 208°F (97°C). The crust should have deep golden colour and crackle/crunch when squeezed. 

Let cool on a wire rack for at least 1 hour before slicing. This allows the bread to finish cooking, allowing internal structure (crumb) to set, preventing a gummy texture, ensuring easier slicing, and improving overall texture and shelf life. 

Tip: You can leave the lid on the dutch over for the entire baking process and it will bake the same way. Taking the lid off 5 - 10 mins before the end of baking will darken your loaf. The longer you leave the lid off, the deeper the colour and flavour profile of your bread.

🕒 Beginner-Friendly Timeline

A realistic schedule for your first loaf:

9:00 PM — Build levain and leave on counter overnight
8:00 AM — Next day. Mix dough + salt
8:10 AM - 5 PM — Bulk fermentation on counter 
5:10 PM — Shape
5:15 PM - 6:15 PM — Counter rest
6:15 PM — Refrigerate overnight covered
Next Day — Bake anytime 

Tip: This recipe can be easily doubled.  One loaf can be baked in the morning while the other can sit in the fridge for an evening bake.