the baking shows would
criticize this bread dough as
very overprooved
1 c wheat chef, 1 t sea salt, 3 c flour, 1.5 c water
stir, rest 1 hour; fold, rest 3 hours; fold, rest 6 hours; fold, rest 12 hours; pour into parchment-lined dutch oven, rest 6 hours; place in cold oven set to 500 F, 30 minutes covered; 10 minutes uncovered; 15 minutes on oven rack, 400 F; 15 minutes oven off; rests: covered, room temperature; folds: 8x
haikuveg 