Reduce your starter down to 20-25 grams and keep it in the fridge.

The night before you want to bake, take it out and feed it 70g flour and 70g water. Leave it out overnight.

The next morning, make your dough by mixing 908g flour, 630g warm water, 18g salt, and all of the starter (around 160-170g).

Mix this well and let it rest for 10 minutes.

While it’s resting, take the jar that you just had your starter in and put 10g water and 15g flour in. Mix it and put it back in your cleaned tiny jar. Leave that out for a few hours and then put it back in the fridge until next week.

When your dough has rested for 10 minutes, wet your hands, move it around, squish it, and mix it up in the bowl for 2-3 minutes, then cover and let it rest again.

Over the next 2 hours, give it 3 folds with wet hands.

Let it sit in a warm spot for another 4 or so hours for a total of 6-7 hours at room temp from the moment it gets mixed until you shape it.

Shape one loaf into a sandwich loaf and bake the same day, and the other loaf can go in the fridge overnight.

For the sandwich loaf, use an oiled pan and let it sit after shaping until it doubles. Score it and place another loaf pan on top for steam.

Bake it at 350°F for 30 minutes, covered, then another 15-20 minutes until it reaches 200°F internally and is the color you prefer.

The next day, preheat your Dutch oven to 475°F and bake your scored loaf for 20 minutes, covered. Then take the lid off and bake it at 450°F for another 15-20 minutes.

Cool, and enjoy!