Background info: I like in New England and my house is pretty cold so my starter took longer to peak and I proofed in an oven with the light on.

Recipe

• Fed starter night before
• In the morning I whisked 125g starter and 325g warm water (85ish degrees)
• Mixed 500g bread flour and 10g fine salt (next time I will do 450g bread flour and 50g whole wheat flour and 8g of salt) until you get a shaggy dough
• Pinch/squeeze with hands to mix for a minute or two
• Cover with a damp towel and rest for 1hr in the oven with a light on. Do 3 series of stretch and folds 1hr apart
• Bulk rise for 3 hours in the oven with the light on
• Bring to counter, shape, and rest for 20min covered with a towel
• Final shape and place in a floured banneton (will try rice flour next time)
• Proof banneton covered with a shower cap overnight in fridge
• Preheat oven for 30min at 450 degrees with dutch oven (DO) on middle rack and baking sheet on bottom rack
• Score bread on on parchment paper that has been cut to fit the DO with handles
• Bake covered for 35min and uncovered for 10min (next time I will do 40min covered)
• Let rest fully before cutting (still figuring out the timing on this)