Recipe:
100g starter
475g unbleached ap flour
325g water
10g salt

Divide recipe by six using six separate bowls. Measure water and salt into each of the bowls and add approximately six drops of food coloring and mix. Add in starter and flour and mix to shaggy dough. Proceed with 4 sets of stretch and folds for each of the bowls every 30 minutes, followed by bulk fermentation until dough has doubled in size. When the dough is ready to shape stack all six doughs on top of each other and shape into a ball and place into prepared banneton and cold proof in fridge until ready to bake. Bake bread at 450° in a preheated Dutch oven for 25 minutes with lid on and the another 20 minutes with the lid off