Combine the ingredients for the levain in a bowl and mix to create a homogenous dough

Allow the levain to rise for 2-24 hours

Add the ingredients for the bread to the levain and mix to combine. Let rest for half an hour

Perform a series of four stretch-and-folds, turning the dough 90 degrees in one direction after each fold. Place the dough back in a greased bowl.

Let the dough rest for half an hour and perform three to five more series of stretch-and-folds, with a half-hour break in between each.

After completing all of the stretch and folds, test the dough’s gluten structure with a windowpane test to see if more stretch and folds and necessary. If not, continue.

Form the dough into a taught ball and place back into a greased bowl and cover with plastic wrap. Let ferment in the fridge for 12-24 hours.

Pull the dough out and reshape into a taught ball and place in a bowl that has been lined with a floured cloth. Cover and let rise at room temperature for 2 hours.

Invert the dough onto a small piece of parchment paper and score the surface of the dough. Place the dough inside the preheated dutch oven in the preheated oven, and over. Bake for 30-40 minutes, until it stops expanding.

Uncover the dutch oven and continue baking for 10-15 minutes until the dough's surface achieves a deep golden brown colour.

Take the dough out of the oven and let cool for 2 hours before indulging.