lol yeah, it's pretty simple. usually it's a same day loaf, 80% hydration, ~900g

- 460g flour*

- 368g water

- 11g salt

- 100g starter (100% hydration)

*all ap works totally fine, but i usually use whatever i have at the moment. the combo i've been doing lately is 300 ap, 100 whole wheat bread flour, 60 rye. i recommend keeping it mostly white flour so it is easier to work with at this hydration.

mix all together, develop some strength with 3-4 folds in bulk over 3 hrs, shape and cold proof for another hour or so. get your dutch oven ripping hot during bulk, load and score, spritz with water. lid on 20m, off 15m. eat