Let sit covered for 30 minutes then mix with dough hook.

Bulk ferment for 6-8 hours. I usually do this overnight and it will typically double in size.

Gently stretch and shape, then place in proofing basket for 3 hours.

Preheat oven to 425°F. Score your bread with a thin blade and then bake in a Dutch oven with the lid on for 25 minutes. Remove lid and bake for another 25 minutes.