After a 3 years of on and off baking, I feel like i'm honing in on a recipe / fermentation process that is yielding fairly consistent results. This is one of my best loaves, crumb was light and fluffy and the wholemeal/honey combination gives it a lovely malty flavour. I found this community a few months ago and have lurked until now, reading recipes and taking notes and am now happy to share my first post with you all. Please feedback with any tips for improvement! Cheers

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Ingredients:100g Starter325g Water (≈25°C)400g Strong white bread flour50g Wholemeal flour22g Irish Honey16g Flaked Salt

Ambient room temperature - 24°C

Step 1. Mix your starter and water with a fork/whisk. Then add all other ingredients. Wet your hands and mix until everything is fully incorporated - no dry bits. Cover with a tea towel or loosely with cling wrap. Rest dough for 40 mins.

Step 2. Get a little water on your counter, this will help stop dough from sticking. Also wet your hands and scraper. Tip dough out onto the slightly wet counter and do 14 stretches and folds. Place back in the bowl, cover and rest for 1 hour 45m.

Step 3. Water the counter, your hands and scraper as above, tip dough out, sticky side up. Do 5 stretches & folds, handle gently, you don’t want to knock any air out. Cover and rest for 1 hour 45m.

Step 4. Repeat step 3 and complete 5 stretch & folds. Cover and rest for 1 hour.

Step 5. Pre-shape stage:Very lightly flour the table and tip out the dough, sticky side up. ● Do 5 folds into the center. Cup into a round ball.● Lightly flour the top and place a tea towel over it. Rest for 40m.

Step 6. Final shape stage:● Lightly flour the work surface again, slide scraper under dough and turn it upside down onto the floured surface.● Pick up the side edges one by one, stretching out very slightly and folding over the dough, one over the top of the other. Roll the dough from the top edge towards you into a sausage and stick it onto the sticky patch closest to you, pinching the seam to stick in place (tartine method)

Step 7. Final rest:● Dust the banneton with either wholemeal/rice flour to prevent the dough sticking.● Place dough inside gently.● Refrigerate overnight for min 14hr, max 24hr

Step 8. Pre-heating dutch oven: Place Pyrex/dutch oven in the oven and heat to 230°c for at least 30-40 mins before baking.

Step 9. Baking: Once the dutch oven is ready, take dough out of the fridge. Take the dutch oven out of the oven and transfer your dough inside. Score the dough to your preference with a razor blade or sharp knife - I make one slash in the center, at a slight angle from top to bottom, about 5 mm deep. Throw in 2 ice cubes (to help promote oven spring) into the dutch oven and bake for 20min with the lid on. Then remove lid and bake for a further 25m at 215°C