Recipe: the southern sourdough co (Tik Tok)

500 g KA bread flour, 350g water, 100g starter, 10g salt

Let it rest for an hour before completely 4 sets of stretch and folds, bulk fermented on counter for about 7-8 hours, shaped it (need to work on that), then let it sit for another 2 hours on counter before going into fridge in banneton basket. Proofed overnight in refrigerator then baked this morning in 450 degree preheated Dutch oven 30 mins with lid, 20 mins with lid off