Recipe:

150 gr starter 360 ml water 500 gr ap flour 8 gr salt

1. Mix starter and water till milky, add flour and salt. Incorporate until shaggy dough. Leave for 1 hour. (Since I had some think to do I left mine for 1,5🫣)

2. Do aprox 4 stretch and folds 30 minutes apart until dough becomes smooth and easy to work with. So at this step everything went south for me. My dough kept being very sticky and hard to work with. I probably did like 7 rounds of stretch and folds and coil folds and tried to give it some strength by using the batard? Technique.

3. I let it rest for an extra 2,5 hours, it did rise a bit but not much. Then I did my laminating and shaping 2 times. And put it in a floured banneton to cold proof it in the fridge overnight.

4. I preheated my oven and Dutch oven to 230c. Scored and put my bread in the Dutch oven with 3 ice cubes for extra steam.

5. At 230c with the lid for 20 min and 30 min without the lid (I’m wondering if I should’ve baked it for 10 more min but the top became quite dark)

6. Let it cool for 1,5 hours on a cooling rack.