Directions

MIX

Combine the water and yeast, and stir to dissolve yeast; add the inactive levain, flour, salt, and diastatic malt powder, and mix by hand to a shaggy mass; transfer to a lightly oiled tub or bowl, and cover well with a lid or plastic wrap.

BULK FERMENT

Bulk ferment, covered for 4 hours at 70 F; perform 6 stretch-and-folds (1 fold every 30 minutes after the first hour); rest the dough, covered, for 30 minutes after the final fold; check for full gluten development using the windowpane test; proceed with the preshaping through baking steps of the main recipe.

PRESHAPE

Preshape into a round boule. Place your dough on your counter smooth side down. Mentally divide your dough into six equal parts, like a pizza cut into six slices. Take the edge of one of the visualized slices, and pull it out, then fold it toward the center of the dough; repeat this step with the remaining visualized pieces. Overlap the last one to form a tight seal.

REST

Cover and let rest for 20 minutes.

SHAPE

Turn the dough over again, with the seam side up, and repeat the preshape method above. Turn the dough over the seam side is down, and roll it toward yourself in a circular motion, using the pinky-finger sides of your hands to cup the base of the dough ball, and your other fingers to hold the dough. Continue to roll the ball until there's enough tension for it to hold its shape. The seam should close as you round the ball. Avoid shaping the dough too tightly.

REST

Place the dough seam side down on the work surface, and let it rest for 10 minutes, covered, before transferring to a proofing basket lined with a floured tea towel.

FINAL PROOF

Proof in basket for 1-2 hours at 70 F, well covered.

PREHEAT OVEN & POT

Place an oven rack in the bottom-third of the oven. Place Dutch oven on middle rack of oven and preheat your oven to 500 F.

SCORE

When the oven is preheated, take the proofing basket with dough, uncover it, and put a piece of parchment paper over the dough that is still in basket. Using both hands, flip everything over. Gently remove the basket and score the dough, then transfer to the preheated Dutch oven, replace cover and return Dutch oven to your preheated oven.

BAKE

Reduce oven temperature to 470 F, bake in Dutch oven for 45 minutes with the lid on; remove the lid, and bake for an additional 10 minutes.

Makes 1 loaf.

This recipe has been reprinted with permission from Modernist Bread at Home by Nathan Myhrvold and Francisco Migoya (The Cooking Lab). Image courtesy of The Cooking Lab, LLC.