Platedujour's take on techique for this bread.
720 g Water (90 to 95F) 3 1/8 C
1000 g White all purpose flour 7 3/4 C
21 g Salt 1T+1 scant tsp
4 g Instant dried yeast 1 tsp
2 loaves about 1.5 lbs each. Autolyse for 20-30 minutes. Mix with pincer method. Fold dough three times within the first hour. Bulk fermentation 5 hours. Form two round loaves and let rise in baskets or linen covered with plastic for 1 1/2 hours. Preheat oven for 45 minutes @475F with cast iron 4 quart dutch ovens with lids inside oven. Bake with lid on for 30 minutes. Remove lids and bake 17-20 minutes more. Lids trap steam and creat crackly, artisan crust.