24-Hour Bread

Poolish: Dissolve the yeast in the water and add the flour in the same bowl. Stir until it forms a smooth mixture, then cover the bowl with plastic wrap. Let the poolish rest at room temperature for at least 12 hours. It's ready to use when it collapses.

Dissolve the fresh yeast in the water, then add the poolish and sugar. Mix together and gradually add the flour.

Knead the dough in a stand mixer at medium speed. After 2–3 minutes of kneading, add the ice cube and salt. Continue kneading for a total of 10–12 minutes, or until the dough pulls away from the sides of the bowl and looks smooth.

Cover the bowl and let the dough rest for 1 hour at room temperature.

After an hour, gently fold the dough, then place it back into the bowl and refrigerate overnight. You can leave it in the fridge for up to 24 hours.

When ready to bake, dust a clean countertop with flour and turn the dough out onto it. Fold the dough and place it in a proofing basket. Cover with plastic wrap and let it rise for 2–3 hours.

Just before baking, preheat your Dutch oven (e.g., Le Creuset) in the oven at 250°C (fan setting) for 15 minutes.

Meanwhile, turn the dough onto a piece of parchment paper and score a cross on the top. Carefully place the dough into the preheated Dutch oven and cover with the lid – this step is crucial!

Bake the bread for 20 minutes with the lid on, then remove the lid and reduce the temperature to 220°C. Bake for another 14 minutes to achieve a golden crust.

Allow the bread to cool completely before slicing.