Add bread flour, yeast water, and 50g water to a large mixing bowl.

Stir until no dry flour remains. The dough will look shaggy and rough. That's normal.

Cover with plastic wrap or a damp towel. Let sit for 30-60 minutes.

Sprinkle salt over the dough. Add olive oil or softened butter. Dimple into the dough with your fingers.

Squeeze the dough through your fingers, folding it over itself until salt and fat are fully mixed in.

Wet your hand. Scoop under the dough, stretch it up, slap it back down. Rotate bowl slightly, repeat. Continue 5-8 minutes until dough is smoother and more elastic. Best for wet doughs.

Mix on medium-low speed for 6-8 minutes until dough clears the sides and forms a ball.

Mix just until combined. You'll build strength through stretch and folds during bulk fermentation.

Place dough in a clean, lightly oiled container or bowl. Cover.

30 minutes after bulk begins, perform a set of stretch and folds. Wet your hand, grab one side of the dough, stretch it up (don't tear), fold it over to the opposite side. Rotate container 90°, repeat 4 times (all four sides).

30 minutes later, repeat stretch and fold.

30 minutes later, repeat stretch and fold.

30 minutes later, one more set if dough still feels slack.

After folds are complete, leave dough undisturbed to ferment. Room temperature 70-75°F (21-24°C) is ideal.

Lightly flour your work surface. Gently turn the dough out, being careful not to deflate it completely.

Using your bench scraper, fold the dough over itself a few times. Shape into a rough round. Don't worry about perfection.

Let the dough rest uncovered for 15-20 minutes.

Turn the dough so the smooth side is down, rough side up.

Fold the bottom third up to center. Fold the top third down to center. Fold right side to center. Fold left side to center.

Turn dough over so seam is down. Cup your hands around the dough and drag it toward you on the counter. The friction creates surface tension. Rotate and repeat until surface is taut.

Generously flour a banneton with rice flour (or line a bowl with a well-floured towel). Place dough seam-side UP in the banneton.

Cover banneton loosely with plastic wrap or a damp towel. Let proof at room temperature (70-75°F) for 2-4 hours. Check readiness with poke test. Bake same day.

Cover banneton with plastic wrap. Place directly in refrigerator. Let proof overnight, 8-14 hours. Bake directly from cold the next morning (no need to warm up).

Place oven rack in lower third of oven.

Set oven to 475°F (245°C) with Dutch oven inside (lid on).

Preheat for 45-60 minutes. Everything needs to be thoroughly hot.

Cut a piece of parchment paper. Turn proofed dough out onto parchment (seam-side now DOWN).

Hold lame at 30-45° angle. Make swift, decisive cuts about ½ inch deep. Beginner patterns: single slash, cross, or square. Don't hesitate or saw.

Carefully remove hot Dutch oven from oven. Remove lid. Lift dough by parchment edges and lower into Dutch oven. Replace lid.

Bake covered at 475°F (245°C) for 20 minutes. Trapped steam keeps crust flexible for maximum expansion.

Remove lid. Lower temperature to 450°F (230°C). Bake uncovered for 20-25 minutes until deep golden brown.

Internal temperature should read 205-210°F (96-99°C). Bottom should sound hollow when tapped.

Carefully lift bread out and transfer to wire cooling rack.

Place loaf on wire cooling rack. Do not cut.

You'll hear the bread 'sing' as the crust crackles and contracts. That's moisture escaping.

Minimum 1 hour. Ideally 2 hours for full-size loaf.

Use a serrated knife. Let the knife do the work.

Flip dough so smooth side is down.

Fold bottom third up, top third down, right side in, left side in.

Flip seam-side down. Cup hands around dough and drag toward you to create tension.

Rotate and repeat until surface is taut.

Place seam-side UP in round banneton.

Flip dough so smooth side is down.

Fold bottom up about 2/3 of the way.

Fold top down to meet it. Seal seam by pressing gently.

Roll slightly to elongate and taper ends.

Place seam-side UP in oval banneton.

Preheat Dutch oven inside oven for 45-60 minutes.

Covered, 475°F (245°C), 20 minutes.

Uncovered, 450°F (230°C), 20-25 minutes.

40-45 minutes total bake time.

Preheat baking sheet and metal pan on bottom rack.

Load dough onto baking sheet.

Pour 1 cup hot water into metal pan (careful of steam).

Bake at 450°F (230°C) for 20 minutes with steam.

Remove steam pan, bake 20-25 minutes more.