Ingredients

• 100g sourdough starter
• 375g warm water
• 500g bread flour
• 11g salt

Steps

1. Stir together water and starter
2. Add the flour and salt to the bowl and mix on low until a rough dough forms.
3. Let it rest and rise for 30 minutes (bulk fermentation)
4. Perform a series of stretches and folds
5. Let rest for another 30 minutes
6. Stretch and fold again
7. Turn the dough out onto a lightly floured work surface. Shape it into a round and let rest for 30 minutes (bench rest).
8. Prepare a bowl with a flour sack towel and rice flour
9. Transfer dough into bowl. Transfer to fridge for 12 to 48 hours
10. Turn out onto parchment paper and score it.
11. Transfer to a preheated dutch oven. Bake covered at 450F for 30 minutes. Uncover and bake for 15 more minutes.

Notes

• Use 470 grams of all-purpose flour and 30 grams of vital wheat gluten instead of bread flour.