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This is the loaf we come back to week after week. It uses just four ingredients — flour, water, salt, and starter — but the ratios and timing have been dialed in over hundreds of bakes.
The method leans on a long, cool bulk ferment to build flavor, then an overnight retard in the fridge to sharpen the crust and open the crumb.
Expect a loaf with a deep mahogany crust, a subtle tang, and a crumb that's tender enough for sandwiches but strong enough to hold a generous smear of butter.
