Pain au levain naturel

Combine bread flour and distilled water in a large mixing bowl at a ratio of approximately 3 parts flour to 2 parts water, adjusting consistency as needed to form a shaggy, cohesive dough.

Let the dough rest uncovered at room temperature for 30 minutes to allow the flour to fully hydrate.

Perform a series of stretch-and-fold motions: wet your hand, grab one side of the dough, stretch it up and fold it over the center, rotating the bowl a quarter turn and repeating 4–6 times until the dough tightens.

Cover the bowl loosely with a cloth or plastic wrap and let it rest at room temperature for 30 minutes.

Repeat the stretch-and-fold sequence two more times at 30-minute intervals, allowing the dough to develop strength and elasticity.

After the final fold, cover the dough and allow it to bulk ferment at room temperature (18–22°C) for 4–8 hours, until it has doubled in volume and shows visible bubbles on the surface.

Turn the dough out onto a lightly floured surface and gently shape it into a round boule or oval batard, being careful not to deflate the trapped gas.

Place the shaped dough in a floured banneton basket or bowl lined with a cloth, seam-side up, and cover loosely.

Perform a cold retard by refrigerating the dough at 4°C for 8–16 hours, which develops flavor and makes scoring easier.

Preheat the oven to 450°F (230°C) and place a Dutch oven inside for at least 30 minutes to heat thoroughly.

Remove the dough from the refrigerator, carefully turn it out onto parchment paper, and score the top with a sharp blade or lame using a single confident slash or cross pattern.

Transfer the dough on parchment to the hot Dutch oven, cover with the lid, and bake for 25 minutes to trap steam; then remove the lid and bake for an additional 20 minutes until the crust is deep golden brown.