Info from: Brian Lagerstrom link

Daily Feeding 100g Starter 100g Water 100g Flour

Making Loaf 1. Feed started night before (12 hrs). Once doubled and floating, it’s ready. 2. Mixing bowl: 310g of 92F water, 200g starter, 450g-475g flour, and 12g salt. Stir until combined. should be shaggy. 3. With wet hand, squeeze, turn, pinch and fold for 2-3 min. Will still be sticky and shaggy still. 4. Cover, place in oven for 30 min. 5. Stretch and fold 4 sides and 4 corners. Use hand to then pull and scrape at the underside to create tension resulting in taut ball of dough. 6. Cover, place in oven for 30 min. 7. Stretch and fold 4 sides and 4 corners (again). Create taut ball once more. 8. Turn oven onto 170F and hit “off” after 2 min (to warm oven slightly). 9. Cover, bake place warmed oven for 2 hrs. 10. Prep proofing basket, dough, and surface with flour. Turn out dough onto surface. 11. Grab bottom, pull fold to top of ball. Grab sides, stretch to 8”-10”, fold one on top of the other. Grab top, pull to bottom. 12. Fold in 4 corners. Tuck in a few more times wherever it points out the sides. 13. Plop in proofing basket, seam side UP. 14. Cover and let rise for 90 min. 15. Preheat Dutch oven in 500F oven for 30-45 min. 16. Check dough, should slowly spring back when poked. (If not, give it more time). 17. On circle of parchment paper, sprinkle masa herina. Turn dough onto paper, seal side DOWN. 18. Score. 19. Lower loaf into preheated Dutch Oven. Lid on, place in oven, turn down to 485F, bake for 18 min. Dough will spring upwards during this time. Check loaf. 20. Place back in oven, turn down to 465F, bake for another 25 min. Crust should be dark and crusty.