16 oz. Mighty Bread flour (about 3 3/4 cups), more as needed
1/2 tsp. active dry yeast
1 ½ cups cold water
1 Tbs. organic vital wheat gluten
1 Tbs. honey
1 1/2 tsp. kosher salt
- Make the preferment: In a large bowl, make the preferment by mixing 10 oz of the flour first with the yeast and then the water with a wooden spoon in a large bowl until mostly uniform with only some small lumps. Cover with plastic wrap and transfer to the refrigerator for at least 12 hours and preferably 24 hours.
- Make the dough: The next day, add the remaining 6 oz. of flour, the vital gluten and the preferment, honey and salt to the work bowl of a standmixer. Start mixing on low speed for 3 minutes. Then raise to medium speed and mix for 4 minutes so the mixture turns into a somewhat tacky dough; add more flour by the Tbs. if the flour sticks to the sides of the work bowl.
- Form: Transfer the dough to a lightly floured work surface and knead for 1 minute so the mixture becomes smooth and elastic. Transfer, seam side up, to a banneton**, and cover with a dish towel.
- Proof: Let sit in a warm part of the kitchen (I set it directly over the preheating oven) until the bread almost doubles in size, 1 to 2 hours.
- 5. Get ready to bake: While the bread is proofing, heat the oven to 450f and set a 10-quart Dutch oven on the center rack. Set a piece of parchment paper on top of small baking rack and set atop the banneton and proofed bread. Flip the bread over onto the parchment. Using oven mitts, remove the Dutch oven from the oven and set on the counter. Uncover and, using two hands and picking up by the parchment paper, transfer the loaf to the Dutch oven. Cover the pot and transfer to the oven.
- 6. Bake the bread for 30 minutes covered. Remove the lid from the pot, lower the oven temp to 400f and bake until the loaf gets a dark burnished color, about 30 minutes. Using oven mitts, carefully transfer the loaf to a wire rack to cool for 15 minutes. Slice and serve.
**Note: Bannetons are available for $15 on Amazon and help create a perfect form for these loaves.