Servings: 2 loaves

100 grams bubbly sourdough starter 100 grams bubbly sourdough starter
700 grams warm water 700 grams warm water
1,000 grams all-purpose flour 1,000 grams all-purpose flour
18 grams salt 18 grams salt

BAKERS SCHEDULE: subheading: BAKERS SCHEDULE:
In the morning, feed your starter with water and flour.
In the evening, prep your bread dough and perform stretch and folds. Let rest.
The next morning, shape your dough and bake or place in fridge.
RECIPE: subheading: RECIPE:
In the evening: whisk together water and bubbly sourdough starter. Add flour and salt, mix until the flour is well incorporated. The dough will be sticky and shaggy. Let rest for 45 minutes - 1 hour. After resting, shape the dough into a fairly smooth ball using coil folds.
Bulk rise: let your dough rest on the counter for 8 to 12 hours (when poked the dough should dimples and comes up slow but not completely back to smooth)
The next morning: Transfer dough onto work surface slicked with water. Water hands to prevent sticking. (No flour used!) Divide dough into 2 equal parts and shape into rounds. Flip over your dough and with floured hands pull towards you in circular motions to tighten its shape. Place seam-side up into your proofing basket and cover with a tea towel.
Let rest for 1 hour or place into your fridge for up to 2 days. *best results after refrigeration to fully chilled! (10+ hrs was amazing)
Before baking, place your Dutch oven into the oven and preheat to 450 degrees. Once preheated, transfer loaf onto parchment paper, score, and place into the Dutch oven with the lid on. Add 2 ice cubes. Bake for 23 minutes.
Remove the Dutch oven lid and bake for an additional 24 minutes.
Let rest for 1 hour before slicing and serving.