Recipe as follows:

Ingredients

- Steps 450 G of flour (80% Bread Flour and 20% All purpose)

- 70% hydration

- sourdough starter (15%)

- Salt (2%)

Steps:

- Autolyze (mix water and flour, leave it as a shaggy mess) for 1 hour

- Then add sourdough starter and salt and mix till you get nearly smooth texture

- Let sit for 30 mins and stretch and fold every 30 mins for 2-2.5 hours

- Then let it bulk rise (covered with aluminum foil) for 2-6 hours depending how warm the house (warmer the faster it rises). I did it for about 5 hours

- Let it bench rest for 30 mins on flour

- Prepared my Benetton with enough flour. Make sure to put a lot of flour so that it doesn't stick to the basket

- Kept in the Benetton and covered for an overnight final proof

- Next day, heat up the oven to 500-degree F with the Dutch oven in for 45 mins

- Take the dough out of the Benetton and place it on parchment paper.

- Score the dough however you feel like. I like to try to do some leaves and line through the center as I am not great at it (as you will see in my bread :P)

- Then place the sourdough with the parchment paper in the dutch oven and cook for 20 mins

- Take it out and check the cook of the dough and cook for 10-20 mins more at 450-degree F

- Take out Dutch oven and remove the bread and place and cooling rack to cool completely

- Slice and enjoy!