The Preparation
Combine flour and water, autolyse for 15 minutes.
Add salt and yeast, knead for 3-5 minutes.
Rest dough for 30 minutes, then fold.
Rise for about 1 hour until doubled in size.
Divide into 2 boules and shape.
Proof in proofing baskets for about 1 hour.
Bake at 500°F in cast iron Dutch oven: 15 minutes with lid on, reduce to 450°F for 15 minutes with lid on, then 15 minutes with lid off.
