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1
Combine flour and water in a large bowl; rest uncovered for 30–60 minutes (autolyse) to allow flour hydration and enzyme activation without yeast fermentation.
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2
Dissolve salt and yeast in 50 ml water; add to the dough and mix by hand until fully incorporated (shaggy but cohesive).
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3
Perform stretch-and-fold cycles: every 30 minutes for 2 hours, wet your hand, grab the dough edge, pull it up and fold over the center, rotate the bowl 90°, and repeat four times per cycle; this builds strength without intensive kneading.
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4
After the final fold cycle, loosely cover and bulk ferment at room temperature (20–22 °C) for 4–5 hours until the dough increases by 50% and shows visible bubbles (not fully doubled; watch for slow, gentle rise, not vigorous fermentation).
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5
Pre-shape: turn dough onto a lightly floured surface, gently shape into a round without deflating, rest 20 minutes uncovered.
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6
Final shape: flip onto parchment, fold the dough into a tight round or batard using the edges, then place seam-side up in a banneton or bowl lined with a floured towel.
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7
Cover and retard overnight (12–18 hours) at 4 °C; the cold fermentation develops flavor and makes the dough easier to score.
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8
Preheat oven to 230 °C (446 °F) with a Dutch oven inside for 45 minutes; score the loaf, transfer to the hot Dutch oven, cover, and bake 20 minutes, then uncover and bake 25–30 minutes until deep golden and the internal temperature reaches 205–210 °C.