## Instructions

1. **Autolyse** (30 min) — Mix the flour with the water, let rest. At 75% hydration that's 600g flour to 450g water.
2. **Add salt and yeast** (5 min) — Add the salt and active dry yeast to the autolyse.
3. **Mix and develop** (20 min) — Mix thoroughly and perform 4 sets of stretch and folds, 5 minutes apart.
4. **Bulk fermentation** (~36 hours) — First rise in an oiled container at 21°C. Dough should increase by 50-70%.
5. **Pan proofing** (~36 hours) — Transfer to an oiled 30cm pan and spread gently at 21°C. Don't force the dough, let it relax and spread naturally.