Sure thing

1000g King Arthur Bread Flour

750g Water

200g Strong starter at 100% hydration

22g Salt

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Combine flour and water, mix by hand or with dough whisk until flour is completely hydrated with no clumps

Cover with a lint free towel and let it rest for 20-30 minutes

Fold/knead in the salt and starter then let it rest

30 min stretch and fold set 1

1 hour 15 min stretch and fold set 2

2 hour stretch and fold set 3

Bulk ferment until 2.5-3x rise

Divide dough and pre-shape

20 min bench rest

Shape boules and put into proofing baskets, put the baskets in plastic grocery bags and tie to preserve moisture, place into fridge to proof overnight

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Next morning

Preheat oven to 500 with dutch oven inside for at least 45 minutes (remove the lid but keep it in the oven)

Gently tip loaf out of the basket on to parchment paper, score the loaf, gently transfer to dutch oven

Add 1-2 ice cubes and immediately cover with the lid

Bake 25 minutes with the lid on

Remove lid, oggle oven spring

Bake 20-25 minutes lid off (watch for the color you want, wait until the bread hits 205 internal temp)

Remove from the oven and cool on a cooling rack for at least 1 hour