✤115g active bubbly starter
✤500g white bread flour
✤355g water
✤13g salt
❖Combine all ingredients into a large bowl, mixing to make the dough.
❖Perform 4x stretch and folds over 2½ hours. Bulk ferment until double in size and done.
❖Place dough seam side up in a prepared banneton, cover and cold ferment in fridge at least overnight, up to 24 hours.
❖Preheat oven to 500°F (260°C).
❖Flip dough out of banneton onto a sheet of parchment paper and place into a Dutch oven. Score deeply with a lame or very sharp knife.
❖Bake at 475°F (245°C) covered for 35 min. Uncover, reduce oven temp to 425°F (220°C) and bake 15-20 min or until desired color is achieved.
❖Cool a couple hours before slicing.
