The day before: Mix water, flour, and sourdough in a mixer for 5 minutes. If you don’t have a mixer, knead the dough by hand for about 15 minutes.

Add salt and knead for another 2 minutes (5 minutes by hand).

Turn the dough out into a bowl greased with a little neutral oil and fold it under itself from all sides to make the dough tight and create good, long gluten connections. Repeat this process every half hour for 2 hours.

Before shaping the dough, sprinkle a little rice flour on the kitchen counter. With a dough scraper, tighten the dough from all angles until you have a very tight dough.

Let the dough rest on the counter for 1 hour under a dry cloth. When the dough has rested, fold it over itself from top to bottom and place it upside down in a proofing basket sprinkled with a little rice flour. You can use a cloth in the proofing basket. Cold-proof the dough overnight in the refrigerator at 5°C.

On the day: Place the Le Creuset pot in the oven for half an hour at 250°C.

When the pot is hot, turn your cold-proofed dough into the bottom of the pot, and cut the top of the dough with a sharp knife at about a 70-degree angle.

Bake the bread with the lid on at 250°C for 20 minutes.

After 20 minutes, remove the lid and bake the bread at 200°C until it has a core temperature of 99 degrees.

Meanwhile, temper 100 g butter, which you whisk until airy with a whisk and sprinkle with a little flaky salt before serving.

Serve with the freshly baked bread after it has rested for 20 minutes.