## Instructions

1. **Mix dry ingredients** (5 min) — Combine the flour, salt, and active dry yeast.
2. **Add liquids** (5 min) — Add the water and 30ml olive oil to the dry ingredients. Water should be around 18-20°C for slow fermentation.
3. **Mix dough** (8 min) — Mix until dough comes together, don't overwork. Dough will be slightly rough, this is normal.
4. **Bulk fermentation** (~33.6 hours) — Let dough rise in an oiled container in the refrigerator at 4°C. Cold fermentation develops flavor.
5. **Portion dough** (10 min) — Remove from fridge and divide into 3 portions at room temperature.
6. **Final proofing** (~14.4 hours) — Let portions come to room temperature (20°C) and final proof. Dough is ready when it feels soft and pliable.