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.