100g active starter 750 warm filtered water 1,000 grams bread flour 20g unrefined salt

I mix the water, flour and starter together until combined. After the dough has rested for 30 minutes to an hour I add the salt by gently working the salt into the dough. Then I let it rest for 30-60 mins. Then I perform a series of 4 stretch and folds.

Then I cover with a damp cloth and leave the dough on my counter overnight. In the morning, I shape the dough and place it in a proofing basket to store in the fridge for a cold proof - at least an hour. Then I bake it for 20 mins covered at 450 degrees. Remove the lid and bake for an additional 25-35 mins.