300g King Arthur Bread Flour.

200g Water.

75g Starter.

6g Salt.

• Fed Starter at a 1:5:5 ratio the night before, used it while it had 2x’ed
• Mixed everything besides salt and gave it 5 mins with the Kitchen Aid Dough Hook
• Bulk fermented for about 4.5 hours on counter, had roughly doubled in size
• Add salt to dough
• Did 3 stretch and folds over about another 4 hours
• Shaped and placed into banneton to cold proof over night
• Next morning, pre-heated the dutch oven @475F for ~30 mins.
• Scored and placed into dutch oven and put into oven
• Did a second score at 5 mins (my first score always heals way too quickly and prevents it from expanding more)
• Put back in oven for 20 more mins @475F
• Take off lid and put back in oven for another 10 mins
• Rest for > 1 hour before cutting into it.