Add Salt: Sprinkle salt over the dough. Wet your hands and fold it in.
Bulk Ferment: Cover and let rise at room temp for 4–6 hours, folding the dough every 30 mins for the first 2 hours.
Shape: Turn dough onto a floured surface. Shape into a round loaf and place seam-side up in a floured banneton or bowl.
Final Proof: Refrigerate for 8–12 hours (or leave at room temp for 1–2 hours).
Preheat: Place Dutch oven in the oven and preheat to 475°F (245°C) for 30 mins.
Bake: Transfer dough to parchment paper, score the top, and bake covered for 25 mins. Remove lid and bake for 20–25 mins until deep golden.
Cool: Let bread cool on a wire rack for 1 hour before slicing.
