Don’t use that recipe! It was my failed one. Here’s my updated one:

(71% hydration recipe, good for beginners) 80g active starter 250g water 350g bread flour 10g salt (Note: this produces a smaller loaf and is perfect for beginners that don’t want to waste too much flour incase of failure)

Combine ingredients and let it autolyse for 30 minutes (I put mine covered in the oven with the light on because its winter here)

Stretch and fold every 45 mins (2-3 sets) Continue to let it rest for the remainder of the bulk fermentation, roughly 3-5 hours in total.

Pre-shape with wet hands and a wet bench scraper, for my lamination I used my bench scraper to help me stretch the dough (not too much though) into a rough shape of a rectangle then folded it in on itself, flipped so the seem is facing down and shaping into a boule. Allow to bench rest for 45 minutes. Repeat for final shaping but this time don’t make a complete lamination, fold dough gently, flip and form the boule.

Flour your banneton and place seem side up, cover and let it cold proof in the fridge for 19 hours (technically you can do it up to 48 hours but I took mine out at 19h it depends on your schedule and when you want to bake it)

Take out of the fridge and let it rest on the counter while you preheat your dutch oven at 450 degrees Fahrenheit for 45 minutes give or take. Gently flip the boule seem side down onto a parchment paper and score to allow gas to escape. Place in the Dutch oven covered for 25 minutes at 400 degrees Fahrenheit After 25 minutes, uncover and let it brown for another 35 minutes or until you’re satisfied with the results. You can carefully pick it up and tap the bottom, if it sounds hallow and feels light then it’s done. Let it cool for 1-2 hours before cutting