A tangy, chewy sourdough-style loaf made without a traditional starter—perfect for spontaneous baking.

500g all-purpose flour

450g water

10g salt

Optional: ⅛ tsp instant yeast (for hybrid method)

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1. Mix flour and water in a bowl. Let rest for 30 minutes.

2. Add salt (and yeast if using). Mix to combine.

3. Cover and let ferment 12–24 hours at room temp.

4. Perform 3–4 stretch and folds every 30 mins during first 2 hours.

5. Shape dough, place in proofing basket, rest 1–2 hours.

6. Preheat oven to 475°F with Dutch oven inside.

7. Transfer dough to hot Dutch oven, score, and cover.

8. Bake 20 minutes covered, then 20–25 minutes uncovered.

9. Cool on wire rack at least 1 hour before slicing.

Use whole wheat flour for extra flavor.

Dough may take longer in cooler environments.

Skip yeast entirely for a full wild ferment version.