415 g bread flour 9 g salt 270 g water (18 C) 1 g dry yeast Bloom yeast in cool water. Mix salt into flour. Combine and mix in stand mixer with dough hook for ~7 minutes. Ball up the dough, put in lightly oiled bowl, cover, leave to rise at room temperature for 6 hours. Portion into 3x 230g balls, ball up again, ferment 12-24 hours in refrigerator. Let dough warm to room temperature ~1 hour before baking Dough can be frozen.