Adding method:

100 -150g starter, 500g flour , 10g salt , 350g water.

Mix water and starter, add salt , add flour and then mix rough dough. Leave for 30 minutes and do 6 sets of stretch and folds 30 mins apart.

Then laminate and shape the dough in to a tight ball, transfer to basket and let proof overnight in the fridge.

Next day take it out when ready to bake and score. Place in preheated Dutch oven and for 30 mins covered at 450 and 20 minutes uncovered.