Leave covered at room temperature, at least 18°C.

Next morning, in a bowl, add the flour, the levain made the night before, the yogurt and the salt.

Add warm water (~36°C), not all at once. You might need more or less water than the one in the recipe. The dough has to just barely come together, but no flour left dry. You can mix it with a wooden spoon or your hands.

Cover and leave in a warm place.

It will need at least 2 stretch and folds: after 1/2h and after 2h 30min. I did 3, with an additional one after an hour.

Fold by grabbing the dough from the outside, stretch the dough a little and then fold it on top. Turn the bowl 90° and continue folding about 8 times in total.

The total rising time will vary based on your room temperature. mine took 4h30min at 18°C. In summer it rises faster. It should have risen at least 50%, but not doubled.

Meanwhile dust with flour a banneton, or a bowl with a kitchen towel inside.

Flour the work surface and turn the dough on it.

Fold from the exterior to the center and press a little in the center. Do this 8 times turning 90°.

Then pick up gently the ball of dough and put it seam side up into the banneton.

Cover with a kitchen towel and leave to rise 45 min.

Check if the dough is ready by pocking with a finger. If the dimple rises slowly, it is done.

Get the Dutch oven out.

Turn your dough, seam side down, onto the paper that lies on top of a big cutting board.

Score the bread with a razor or sharp knife (e.g. a cross, or square) with quick and decisive movements. The slits will allow the bread to rise without breaking the crust.

Take the lid off from the pot with the help of oven mittens.

Transfer the parchment paper with the dough inside the pot, cover and return to oven for 30 min.

After 30 min remove the lid and continue to bake for 15 min.

Remove from the oven and cool on a cooling rack.

Let the bread cool completely, it is still cooking while it rests.