White, 78% Hydration
450g 100% Bread Flour (King Arthur)
300g 66% Water
100g 22% Starter
10g 2% Salt
1) Mix all ingredients together. Cover and rest for 30 min.
2) Stretch and fold. Cover and rest for 30 min.
3) Stretch and fold. Cover and rest for 30 min.
4) Stretch and fold. Cover and rest for about 3.5hours.
5) Pre-shape – Turn out on floured counter. Stretch edges over onto top to form a ball. Flip, seam side down on to clean surface. Cup and pull to create tension. Cover and rest for 30 min.
6) Final shape – Turn out on floured counter. Gently spread to form a rectangle, stretch and fold sides over to form a vertical roll. Press down seam in middle. Tuck and roll toward you to forma a loaf (create tension). Tuck in and pinch seams. Tuck in the ends.
7) Place loaf, seam side up, in rice flour dusted banneton. Place in fridge to final proof overnight.
8) Preheat oven, with Dutch oven inside, 500°, 30 min.
9) Bake, inside Dutch oven, 500°, 20 min.
10) Remove from Dutch oven, bake for 15-20 min.