325g filtered water

100+g starter (I usually measure about 108g)

475g KA bread flour

10g fine sea salt

Mix all ingredients to shaggy dough consistency. Let it rest 1-2 hours depending on YOUR schedule. Then do 4 sets of stretch and folds 30 minutes apart. After the last set, I’ve been taking dough out of bowl and giving it a gentle push and pull to shape into a boule, then put it into a straight sided and marked container to proof. I let mine almost double. Mostly double to be honest. In my kitchen that takes less than 4 hours every time. I then remove from container and on unfloured surface(you can use a little flour if needed) push and turn/pull into a tight ball. Then let it rest on surface uncovered for 30 minutes. After that, lightly flour the top and flip it over so sticky side is up. Stretch dough into a square and fold over sides then roll into cylinder. You can continue shaping to get either a batard or boule shape. I just again use the push and pull to get a tight ball. Put it into floured banneton, smooth side down, lightly flour the top and wrap banneton in a flour sack towel with a disposable shower cap over it. This keeps the dough not too dry and not too damp and makes scoring easier. Let it rest on counter for about an hour, 30 minutes to an hour depending on how late at night it is 😉. Afterwards, put in refrigerator overnight. Remove and score. I have one piece of parchment folded in the bottom of pan and I use another sheet as well as a silicone sling for baking and I get NO burnt or over browned bottoms. I bake mine in a round speckled blue roaster at 450° for 30 minutes covered, 25 minutes uncovered.

I started using a video on YouTube - Grant Bakes, A Sourdough Masterclass for Home Bakers as a great guide. I’ll try to post it here.