Ingredients:

375 g warm (not hot) water

100g starter

12 g salt

500 g flour

Instructions:

Combine all ingredients and stir until sticky dough ball

Cover let rest 30 mins, 4 stretches and folds at 30 min intervals, place in straight vessel after 4th fold. Mark the container where the top of the dough sits, when it grows 75% (2-6 hrs) pour onto lightly floured surface and let rest 20 mins. Stretch, fold envelope style, turn it and roll it & shape (tutorial). Place dough in basket seam side up & pinch the seam together. Place the basket into a proving bag & put in fridge for 24-48hrs. Turn out onto parchment paper & score. Place in a preheated dutch oven and bake covered 450° for 30 mins. Then remove the lid, lower the heat to 400° & bake uncovered for 15 mins. Let rest one hour before slicing.