Bread

Ingredients

Mix poolish ingredients together in a bowl and sit overnight
The next morning, mix the salt + water, then pour into poolish bowl
Disolve the poolish into the water mixture, if the bowl is big enough add flour, otherwise add water to a bowl with flour
Once combined rest for 1 hour
Come back with a wet hand pull one edge of the dough out and into the center until you have folded all sides of the bread in (4-6 slap and folds)
Rest for 30 minutes and repeat 4-6 more times
Heavily flour a surface
Split dough into two segements
Pull dough edges to center forming a ball
Place the balls onto a baking sheet lined with flour and parchment paper
Let rise with a tea towel covering dough for 1 hour
Put into fridge overnight to ferment
Next morning remove bread from fridge and let rest
Heat oven to 500f with a dutch oven inside (no need for the lid)
Add a 1/2 sheet pan with water to the oven
Once the oven is at temp let rest for 30 minutes until everything is nice and hot
Spray the outside of the loaf with water
Add more water to the pan and place loaf in the dutch oven
Bake for 32 minutes
Remove, and let oven reheat for 15 minutes before placing in new loaf
Let loaves rest for at least 1 hour before cutting

To proof I like to use my microwave with the lights on. Keeps mosisture in and gives a nice bit of warmth
Do not cover loaves with anything that will trap moisture otherwise they will lose their crunchy crust and get stale faster