Long preferment for flavor + an overnight cold proof for structure and keeping quality.
This is a no-knead style dough: we build gluten with time + stretch & folds.

What you’ll get

• 2 large loaves with a crisp crust, open(ish) crumb, and deep flavor

• Mild natural acidity (more “artisanal” taste, not sourdough-sour)

• Bread that stays good longer than quick-yeast loaves (great even after 5 days)

Ingredients

1) Poolish (preferment)

• 300 g wheat flour (all-purpose is fine; bread flour also works)

• 300 g water

• 6–8 g dry yeast (see note below)

Why poolish?
A poolish is a wet preferment (equal flour and water). It builds flavor, aroma, and extensibility, and it improves shelf life. The longer it ferments, the more acidity and complexity you get.

Yeast note: 6–8 g is what you use; it makes a very active poolish. If someone wants to ferment longer (48–72h) in a warm kitchen, they can reduce yeast a bit — but your recipe works as written. But best to ferment in a cooler place at around 12-18º C.

2) Final dough

Add to the mature poolish:

• 800–900 g water (start around 800–850 g, add more only if needed)

• 1000 g bread flour (strong flour; ideally W 180–250)

• 250 g whole grain flour (whole spelt or rye are my favorites; whole wheat works)

• 40–45 g salt (add last)

Hydration note (why the water range matters):
Whole grain flours absorb more water and continue absorbing over time. Your dough should end up soft and sticky but capable of holding shape after folds.

Equipment (simple setup)

• Large mixing bowl

• Wooden spoon (or sturdy spatula)

• Bench scraper or knife

• 2 bannetons or bowls lined with floured towels

• Plastic bag (big enough to cover baskets)

• Baking stone / pizza stone (recommended)

• Small oven-safe dish/tray for steam

• Sharp blade / bread lame for scoring

• Cooling rack

Step-by-step

Day 1–3: Make the poolish (36–48 hours before baking)

1. Mix 300 g flour + 300 g water + 6–8 g dry yeast until fully combined.

2. Cover (lid, plate, cling film, etc.).

3. Ferment 36–48 hours at room temperature.

What you’re looking for

• It should look very active (bubbly, risen, airy).

• At ~36 hours you’ll often get the sweet spot: high activity + some acidity.

• At ~48 hours you’ll get more acidity and stronger flavor.

• Longer (like 72h) can get very acidic and may start affecting dough strength/texture.

Why acidity matters:
Small acidity improves flavor and helps bread keep longer. Too much acidity can weaken gluten and make dough handle differently.

Day 3: Mix the final dough (no kneading)

1. In a large bowl, add your mature poolish (all 600 g of it).

2. Add 800–850 g water and mix until the poolish is mostly dissolved.

3. Add:

   • 1000 g bread flour

   • 250 g whole grain flour

4. Mix roughly with a wooden spoon until no dry flour remains. It can look shaggy and messy — that’s fine.

5. Add salt last (40–45 g) and mix again until incorporated.

Why salt goes in last

Salt tightens gluten and slows yeast activity. Adding it after the initial mix helps the yeast get going and helps hydration happen more smoothly.

Autolyse / Rest (1 to 1.5 hours)

1. Cover the bowl.

2. Let the dough rest 1–1.5 hours at room temperature.

What’s happening here (why this step is gold)

• Flour hydrates fully.

• Gluten starts forming on its own.

• Dough goes from shaggy → noticeably smoother and more cohesive.

• Stretch & folds become easier and more effective than kneading.

Stretch & folds (build structure without kneading)

You’ll do 5–6 rounds of folds, with rests in between. This process will easily take you a whole morning or afternoon of dedicating just 1 or 2 minutes every 1h for each stretch & fold session, which you can easily do in between tasks or watching a series.

Setup

• Wet your hands.

• Lightly wet the inside of the bowl (a splash of water) so the dough releases easier.

One “round” of stretch & folds (letter method)

1. Grab the side of the dough farthest from you, stretch it upward gently (don’t tear it!), and fold it over toward the middle.

2. Rotate the bowl 180° and repeat the “letter fold” from that side again to fold like a letter in thirds.

3. Rotate the bowl 90° and repeat the “letter fold.”

4. That’s one full round.

Rest time between rounds

• 30–60 minutes is your usual rhythm

• 15–30 minutes is fine too if the room is warm or you’re in a faster flow

What you’ll notice over rounds

• Round 1–2: dough feels loose, shaggy, not very elastic.

• Round 3–4: noticeably smoother, stronger, more elastic.

• Round 5–6: holds shape better, feels “alive,” and starts to look tighter.

Important rule: never force it. If it resists, do gentler folds and give it more rest.

Final bulk rest (1–2 hours)

After your last round of folds:

1. Cover and let the dough ferment undisturbed for 1–2 hours (cool room temp is great).

Why this rest matters

• Dough relaxes after the folds

• Fermentation inflates the structure you built

• Shaping becomes cleaner and the loaf holds tension better

Divide + shape (2 loaves)

Divide

1. Lightly flour the counter (very lightly — too much flour prevents tension).

2. Tip the dough out gently without pressing it down.

3. Use a bench scraper or knife to divide into two equal pieces.

Shape each loaf (tension without degassing)

Your goal: tight skin on the outside, air preserved inside.

1. Take one piece. Gently stretch it into a rough rectangle (don’t flatten hard).

2. Fold in thirds like a letter (same idea as the bowl folds).

3. Rotate 90°, fold in thirds again.

4. Now flip/roll and tighten into a ball by tucking the edges under and pulling the surface taut.

5. Pinch the seam closed underneath so it holds tension.

The key idea (what shaping actually is)

You’re creating a “gluten jacket.” That tension is what gives oven spring and a good ear/opening when scored.

Basket + cold proof (8–24 hours)

1. Prep a banneton or towel-lined bowl or basket and flour it lightly.

2. Place the dough seam side up in the basket (smooth/tight side against the basket).

3. Pinch the seam closed again if needed.

4. Put the basket inside a plastic bag to prevent drying.

5. Refrigerate overnight (8–10 hours minimum).

   • You can go up to 24 hours easily.

   • Even 36 hours can work.

Why cold proof is worth it

• Flavor development without over-fermenting too fast

• Dough becomes more taut and easier to handle

• Cold dough is easier to score and transfers better

• Better keeping quality

Baking day

Preheat (20–30 minutes minimum)

1. The next morning, preheat oven to 250°C with:

   • Baking stone/pizza stone on the bottom rack

   • An oven-safe dish/tray at the very bottom for steam

   • Heat top + bottom while preheating

Bake (with steam + bottom heat)

1. Once fully hot, turn top heat OFF (I prefer bottom-only for better rise + less top burning).

2. Remove one loaf from the fridge.

3. Carefully invert it onto the hot stone.

4. Score quickly with a sharp blade/lame: one confident cut along one side of the loaf.

5. Add steam fast:

   • Pour hot water into the steam tray or toss in a few ice cubes

   • Close the door immediately to trap steam

Optional: “double score” at 3–3.5 minutes

After exactly 3–3.5 minutes, quickly open and score along the same line again.
This can help the loaf open wider once the crust has started forming.

Baking time

• Bake at 250°C, bottom heat only for 15 minutes

• Rotate the loaf 180° for an even bake

• Bake another 15 minutes

• Remove when golden and the bottom sounds hollow

Cool properly (don’t rush this)

Cool on a rack at least 3–4 hours.

Why waiting matters

Fresh bread is still steaming inside. If you cut too soon:

• crumb can turn gummy

• moisture escapes too fast

• bread stales faster

Bake the second loaf

• Let the oven recover.

• Turn the top heat back on for 5–10 minutes between loaves.

• Then repeat:

  • top heat off

  • loaf in

  • score

  • steam

  • optional second score at 3–3.5 min

  • 15 min + rotate + 15 min

  • cool

Notes + troubleshooting (quick but useful)

Dough feels too stiff

Add a bit more water during mixing (use the full 900 g or more if your flour can take it), or give it longer autolyse. Especially the whole grain flours absorb a lot of water, so they possibly demand more.

Dough feels too slack / spreads

Use slightly less water next time, or add one extra fold round, or shorten bulk time.

Not enough oven spring

• Stone not hot enough (preheat longer)

• Dough overproofed in the fridge (especially if fridge runs warm)

• Scoring too shallow or hesitant

Pale crust

Longer bake or finish 3–5 minutes with top heat (if your oven needs it).