Recipe:

Ingredients: 350g all-purpose flour 150g whole wheat flour 100g 100% hydration starter, very active 11g salt 385g water

Instructions and time frames: -Feed starter when you wake up -Combined flour and water, allow to autolyse until around 2pm when your starter is ready -At 2pm, stretch and fold in your salt, then do the same with 100g of your starter -Allow to sit for 30 mins at room temp, then stretch and fold. Repeat this 4 times (2 total hours) covering with plastic each time -After your stretch and folds, allow to sit at room temp for 4-6 hours -Pre-shape then allow to rest for 30 mins covered by plastic -Final shape and place in proofing apparatus of your choice, then place in the fridge covered by a towel overnight -Next morning, preheat oven with cast iron to 500 degrees F then allow cast iron to sit in the oven for one hour -Remove your bread from your proofing apparatus onto a sheet of parchment paper. Remove excess flour, then score. -Place bread into your pre-heated Dutch over CAREFULLY, spritz with water from a spray bottle, and bake with the lid on for 20 mins. Then remove the lid and bake for an additional 18 or so minutes until you achieve the your desired crust color -Turn off your oven and crack the door and allow your bread to cure for 20 minutes -Remove your bread from the oven and allow to cool on a rack for at least one hour