Country boule

Method

1. Start. Mix and rest 30 minutes. Add salt; perform 4 folds at 30-minute intervals.Watch for: Cut through the center and sweep up the side while rotating the bowl; stop when the last dry streak disappears so you preserve air and tenderness. Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center.
2. Then. Refrigerate 12–16 hours. Shape a taut round and proof 60–90 minutes.Watch for: Cover so the surface cannot dry out and judge readiness by volume and feel, not the clock alone; a cool room may need longer. Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center.
3. Finish. Bake in a preheated Dutch oven: 25 minutes covered, 20–25 uncovered.Watch for: Let the oven heat for at least 20 minutes and position the rack before the batter or dough is ready. Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.