120 grams active starter (1/2 cup)
310 grams warm water (90F)
500 grams bread flour (4 cups plus 2 Tablespoons)
16 grams sea salt (2 teaspoons)
Mix together. Cover 1 hour.
w/ damp hands: 4 stretch & folds; cover 1 hour.
w/ damp hands: 4 stretch & folds; cover 1 hour.
w/ damp hands: 4 stretch & folds; cover 6-12 hours.
Dust countertop & banneton.
Lift dough from bowl, let fold over in half.
Fold corners to center, flip over;
Push/Pull into tight ball; Dust.
Flip into banneton.
Cover 12-36 hours in fridge.
When ready to bake, remove loaf from fridge. Uncover and lightly flour the loaf. Invert into cast iron or loaf pan. Use sharp knife to make shallow cut down length of the loaf.
Cook 450 degrees in dutch oven with lid on for 30-35 minutes. Turn oven down to 400-425 degrees, remove lid and bake additional 5-10 minutes until desired crust darkness is reached or internal temperature is 195-205 degrees F.
On wire rack, cool completely before slicing.
