01 -
Use a dough hook and knead the mix until it stops sticking to the sides, about 10–12 mins.
02 -
Let it sit in an oiled bowl for 5 hrs. Stretch and fold it every couple of hours at room temp.
03 -
Stick it in the fridge to rest for 12–14 hrs.
04 -
Shape into a round boule or elongated batard. Put it seam-side down in a floured basket to rise for 2–3 hrs.
05 -
Start at 250°C with steam for 15 mins. Lower to 210°C and bake another 30–35 mins till it turns golden brown.
06 -
Set it on a rack and let it cool all the way before cutting.