Henry's Crusty WhiteBread

Weigh ingredients using a kitchen scale for accuracy.

In a large bowl or stand mixer, add bread flour, water, salt, yeast, dry milk powder, and sugar (if using).

Mix until a sticky, shaggy dough forms with no dry spots remaining.

Cover the bowl with a damp towel or plastic wrap.

Let sit at room temperature for 30 minutes.

First fold: Grab one edge of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90 degrees and repeat around the entire dough.

Cover and let rest 30 minutes.

Second fold: Repeat the stretch and fold process.

Cover and let rest 30 minutes.

Third fold: Repeat once more. The dough should now be smooth and extensible.

Final rest: Cover and let rise at room temperature for 30 minutes.

Gently transfer dough to a lightly floured surface.

Use a bench scraper to cut into two equal pieces (approximately 800g each).

Gently shape each piece into a loose ball. Don't worry about tight tension yet.

Cover with a towel and let rest 15 minutes.

Place covered proofing baskets in the refrigerator.

Minimum time: At least 2 hours for flavor development.

Maximum time: Up to 7 days. The longer the retard, the more complex the flavor.

Place Dutch oven (with lid) inside and heat oven to 450°F (230°C) for at least 30-45 minutes.

Remove one loaf from the refrigerator.

Carefully invert onto a piece of parchment paper.

Use a lame or sharp knife to score the top with your desired pattern.

Remove bread from Dutch oven and place on a wire cooling rack.

Let cool completely before slicing, at least 30 minutes, ideally 1 hour.