Mix up starter and dump 125 g into mixing bowl.

Add 350 g of filtered lukewarm water.

Take if off the scale and give it a really good mix. (It should look milky and have some froth going on)

Add 525 g of bread flour.

Add 10 g of Himalayan pink salt.

Take off the scale and mix. It might look a little dry but just keep mixing.

Using your hands, pinch and mix the dough to ensure everything is well incorporated. You should have a shaggy dough afterwards.

Cover the bowl and let it sit for one hour.

Remove the dough from the sides of the bowl so it's all in the middle.

Take one side of the dough, stretch it up and fold it over. You can wet your hands so it doesn't stick.

Now do a quarter turn of the bowl and repeat the stretch and fold.

Complete two full cycles of quarter turn, stretch and folds.

Cover and let it sit for 30 minutes.

Repeat one full cycle of quarter turn, stretch and folds.

Cover and let it sit for 30 minutes.

Repeat one full cycle of quarter turn, stretch and folds.

Cover and let it sit for 30 minutes.

Repeat one full cycle of quarter turn, stretch and folds.

Cover and let it sit for 7 hours for bulk fermentation.

Dump dough out onto a lightly floured surface. Let gravity do the work, it'll fall out.

Lightly flour your hands and shape the dough into a rectangular shape.

Fold over one side (long side) and fold over the other long side. Then roll up the short side.

Create some tension in the loaf by sliding it up and down in circular motions.

Put the dough into the lightly floured banneton (bread basket) seam side up.

Cover the bowl and let it side in the fridge for 10 hours.

Preheat oven to 450 degrees.

Preheat the dutch oven at 450 degrees for 35 minutes.

Lightly flour parchment paper.

Plop dough right on top of the parchment paper.

Lightly flour the top of the dough.

Do one score down the side. Make sure it is deep.

Score little cuts on the other side.

Add scored dough with parchment paper to dutch oven with lid on and bake for 30 mins.

Take lid off and bake for another 15 mins.

Remove bread and place on cooling rack for 1 hour.

Slice into bread and enjoy!