Ingredients

• Active sourdough starter100g
• Bread flour500g
• Water350g, lukewarm
• Salt10g

Instructions

1. In a large bowl, mix the starter and water. Add flour and salt, mix until a shaggy dough forms.
2. Let it rest for 30 minutes (autolyse).
3. Perform a series of stretch and folds every 30 minutes for 2 hours.
4. Let the dough bulk ferment until it has risen by about 50%.
5. Shape the dough into a boule or batard and place it in a proofing basket.
6. Cold proof in the refrigerator for 12-18 hours.
7. Preheat your oven and Dutch oven to 230°C (450°F).
8. Score the dough and bake in the Dutch oven with the lid on for 20 minutes.
9. Remove the lid and bake for another 15-20 minutes, until deep golden brown.