1. DAY 1: Build Levain & Mix Dough

2. 8-12 hours before mixing, feed your starter to create 100g of active, bubbly levain.

3. In a large bowl, mix 400g bread flour and 300g water until no dry bits remain. Cover and let rest (autolyse) for 1 hour.

4. Add the 100g active levain to the bowl. Use wet hands to pinch and fold it into the dough until fully incorporated. Let rest 15 minutes.

5. Sprinkle 9g salt over the dough and mix again until thoroughly combined.

6.

7. Bulk Fermentation & Folds

8. Over the next 2-3 hours, perform 3-4 sets of stretch and folds, spaced 30 minutes apart.

9. After the second set of folds, gently press dough into a rectangle on a damp counter. Scatter most of the 150g blackberries and all the lime zest over the surface. Fold dough over itself like a letter to encase them.

10. After final fold, cover bowl and let dough bulk ferment at room temperature (70-75°F/21-24°C) until puffy and risen by 30-50% (4-8 hours total).

11.

12. Shaping & Cold Proof

13. Turn dough onto a lightly floured surface. Shape into a tight boule or batard.

14. Place shaped dough seam-side up into a banneton generously dusted with rice flour. Cover and refrigerate for 12-16 hours.

15.

16. DAY 2: Baking

17. Place Dutch oven with lid into your oven. Preheat to 450°F (230°C) for at least 45 minutes.

18. Carefully turn cold-proofed dough onto parchment paper. Score the top with a sharp blade or lame.

19. Using parchment as a sling, carefully place dough into the preheated Dutch oven. Cover with lid.

20. Bake covered for 25 minutes. Remove lid and bake uncovered for another 18-20 minutes, until deep golden brown.

21. Transfer loaf to a wire rack and let cool completely (at least 2 hours) before slicing.