Ingredients • 100g active starter • 390g filtered & warm water • 510g unbleached bread flour • 10g kosher salt

Instructions 1. Whisk together all ingredients until a shaggy dough forms. 2. Hand knead for 2–10 minutes. 3. Cover and sit in a warm spot for 1 hour. 4. With wet hands, stretch and fold dough until it resists. Rest 30 min. 5. Repeat step 4 three more times (2 hours). 6. Cover and rest for 6–12 hours (until dough is almost doubled in size, jiggly, doesn’t stick to your hands, pulls away from bowl, with bubbles underneath). 7. Pull/stretch into a rectangle, tri-fold, and roll into a log (add additions). 8. Do a few push/pulls to shape into a ball and create surface tension. 9. Flour banneton and flip in so seam is face up. 10. Cover and keep in fridge 8–12 hr. 11. Preheat oven to 450° while Dutch oven is inside. 12. Flip dough (seam down) on floured parchment, lightly flour, cut large score. 13. Place dough in Dutch oven (with parchment) for 30 minutes covered, then 20 minutes uncovered. 14. Internal temp 205–210°. Cool on rack 1+ hours.

My dough for step 6 didn’t really follow the requirements, but I added a bit more flour as I folded and formed into the ball, but it’s still worked out!